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Place the potatoes in a large saucepan and cover with cold water. Bring to boil and cook for 15-20 minutes or until just tender. Drain. Set aside to cool.
Peel potatoes and coarsely grate into a large bowl. Pat dry with paper towel to remove excess moisture. Line a baking tray with baking paper.
Add the flour, parsley, sugar, garlic powder, onion powder and oregano to the potato. Season and combine well. Transfer one-quarter of the mixture to a clean work surface. Use your hands to press and roll the mixture to an approximate 21cm-long log. Use a sharp knife to cut into 3cm pieces and transfer to prepared tray. Repeat with remaining potato mixture.
Pour oil into a large saucepan or deep frying pan to come 7cm up the side of the pan. Place over medium-high heat. Cook the potato gems, in batches, for 2-3 minutes or until golden and crisp. Use a slotted spoon to transfer gems to a plate lined with paper towel. Sprinkle with sea salt flakes and the extra parsley. Serve gems with aïoli and lemon wedges.