Cold potato noodles

By Spencer Watts
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  • 4 large russet potatoes
  • 3 tablespoons (45 milliliters) of canola oil
  • 2 tablespoons (30 milliliters) of butter
  • 2 lemons
  • Salt and pepper to taste


  1. Peel potatoes and hold in ice water.
  2. Cut potatoes in juliennes using a mandolin or a Chef’s knife.
  3. Heat half the oil in a skillet, and add in half of the potatoes.
  4. Cook for three to four minutes stirring constantly so that the potatoes don’t stick or get any color.
  5. Turn heat down and add the juice of one lemon, half the butter and salt and pepper.
  6. Remove the potatoes and place on a paper towel to remove excess liquid.
  7. Potatoes should still have some crunch to them.
  8. Start over with the second half of the ingredients.
  9. Serve with beet and dill Arctic char gravlax with yogurt chive dressing (see recipe).


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