Serves 4, as a snack
In a large bowl, whisk flour, baking powder and a pinch of salt with water until just combined.
Heat vegetable oil in a deep fryer or a large saucepan to 180°C.
Dust a few potato slices at a time in flour then dip into batter and place carefully into the hot oil. Cook for 4–5 minutes or until golden and tender when pierced with a skewer. Remove using a slotted spoon and drain on paper towel. Repeat with
remaining potato slices.
Season potato cakes with salt and serve with a side of tomato chutney.
Potatoes grow so well in Tasmania that it is nothing to find five or six named varieties in any greengrocer (we grow around 20 at The Agrarian Kitchen). I grew up in New South Wales with a choice of two: brushed or washed!