Crispy Potato Crumb Garnish

Peel the potatoes and cut them into even chunks.

Place the potato chunks in a high‑speed blender, add plenty of water, and blend on maximum speed until the mixture becomes a very fine puree.

Strain the blended potatoes through a fine mesh sieve and rinse thoroughly to remove excess starch.

Wrap the strained potatoes in a clean kitchen towel and wring out as much water as possible.

Transfer the dried potato crumbs to a metal strainer and allow them to air‑dry completely.

Heat vegetable oil in a deep fryer or heavy pot to 350°F (350°F).

Carefully add the dried potato crumbs to the hot oil in small batches, keeping them contained in the strainer.

Fry until the crumbs turn golden and crispy, then remove with a slotted spoon and place on a paper‑towel‑lined tray to drain excess oil.

While still hot, season the crumbs generously with salt and, if desired, white pepper.

Serve the crispy potato crumbs as a garnish for pasta, roasted vegetables, or any dish that could use a salty, crunchy texture.