Extras Recipe

Prep and Slice

Wash and peel the potato if desired. Using a mandoline or very sharp knife, slice the potato into very thin rounds (about 1.5 mm / paper-thin). Rinse the slices in cold water to remove surface starch.

Dry

Spread the rinsed slices on a clean kitchen towel or paper towels and pat thoroughly dry. Any surface moisture will cause oil spatter and prevent crisping.

Fry

Heat 2 cups vegetable oil in a medium saucepan over medium-high heat to 350°F (175°C). Fry the potato slices in small batches (do not overcrowd) until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon or spider to transfer chips to a paper-towel-lined tray to drain.

Season

While still hot, season chips with 1 tsp kosher salt and 1/4 tsp black pepper (optional). Serve immediately.

Prep and Cut

Wash and peel the two potatoes if desired. Cut each potato lengthwise into 1/3–1/2-inch thick planks, then stack and cut into 1/3–1/2-inch sticks for classic hand-cut fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place the cut fries in a bowl of cold water and let soak for at least 30 minutes (or up to 2 hours) to remove more starch and improve crispness. Drain and pat completely dry with towels before frying.

First Fry (Blanch)

Heat 4 cups of oil in a heavy pot to 320°F (160°C). Fry the dried fries in batches for about 3–4 minutes until they are soft but not browned. Remove and drain on paper towels.

Second Fry (Crisp)

Increase heat and bring the oil to 375°F (190°C). Return the blanched fries in batches and fry until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (optional).

Heat a skillet over medium heat. Lay the two slices of smoked bacon in the cold skillet (this helps render fat evenly). Cook, turning occasionally, until the bacon reaches desired crispness — about 6–8 minutes for crisp. Transfer to a paper-towel-lined plate to drain. Reserve rendered bacon fat in the pan if desired for extra flavor.

Prep Soysage

If the soysage links are large, halve them lengthwise or cut into 3–4 pieces for easy eating. Pat dry with paper towel.

Make Batter

In a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Gradually whisk in 1/2 cup cold sparkling water until a smooth, slightly thick batter forms. The cold liquid and carbonation help produce a light, crispy crust.

Heat Oil

Heat about 2 cups of vegetable oil in a skillet or pot to 350°F (175°C). Use enough oil to come halfway up the soysage pieces for shallow-deep frying.

Coat and Fry

Whisk the batter briefly to ensure it's still airy. Dip each soysage piece into the batter to coat evenly, then gently lower into the hot oil. Fry in batches for 2–3 minutes per side, turning as needed, until the batter is golden and crisp. Transfer to paper towels to drain.

Serve

Season lightly with a pinch of salt while hot and serve alongside other extras.