Potato chips

This recipe, from Saveur.com, makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. See M & M Heath for potatoes.

3 lbs. Idaho potatoes, peeled
Peanut oil
1. Slice potatoes into rounds about 1/16″ thick (it is easiest to do this with a mandoline), then place in a large nonreactive bowl and cover with water.

2. Heat about 4″ oil in a heavy-bottomed pot over medium-high heat. Drain potatoes, then dry thoroughly with paper towels. Check oil temperature with a candy thermometer; when oil reaches 375°, fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt, and serve warm or at room temperature.

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