Tim Keating's "Tin Can" Fried Potatoes

  • Active Time 15m
  • Total Time 15m

Yields 8 rings.

At his restaurant, Keating molds potato strings around tin cans wrapped in plastic wrap before deep-frying them. Our version is a little less intimidating. Fill these crispy potato cylinders with vegetables, stews or salads for an unusual presentation.


  • Vegetable oil for frying
  • 2 potatoes, made into strings using a Japanese slicer


In a deep, heavy-based pan, heat the oil to 365 degrees F. Cut off both ends from an aluminum can. Fold a large piece of aluminum foil in half and then in half again. Wrap the foil around the can, crimping the foil under one edge to form a lip. Lightly grease the foil. Coil the potato strings around the foil-wrapped can until you’ve made a cylinder the height you want. Carefully slip the foil and potato ring off the can, being sure the foil keeps its shape. Using tongs, submerge the potatoes and foil into the hot oil. Cook until golden brown, about 2 minutes. Cool on a rack. Collapse the foil to release the potato ring.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 1116

nutrition information per serving

74 calories; 5g total fat; 0mg cholesterol; 2mg sodium; 7g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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