Monday, March 1, 2010
This is the one and only exception to when I would deep fry something. Well, it wasn't really deep fried as the slices of potato float in about 1 1/2 cups of canola oil in a tiny sauce pan. I needed to do something with a handful of baby red potatoes I've had since last week. Don't you hate it when you forget what vegetables you have in your fridge and then you realize you had it for sometime. Yeah me, too.
Anyway...I don't have a mandolin, which would be a great tool to have in the kitchen, so I very carefully sliced the baby reds into super-duper thin slices. I used the end nubs and made baby french fries with them. Then fried them up and sprinkled some kosher salt for flavoring. It made enough for small bag of chips. Delicious snack.
Homemade Potato Chips
5 baby red potatoes or 1 russet
2 Tbsp white vinegar
canola or peanut oil
Peel the potatoes and thinly slice them into really strip or coins. You may use a mandolin or a carefully cut them with a knife.
In a large enough container, soak the potato slices in in water spiked with the white vinegar. For at least an hour. Then pat dry with a paper towel.
Heat at least 2-inches worth of canola or peanut oil in a small sauce pan. To see if the oil is hot enough. test it by dropping one piece of potato. If it sizzles immediately, it is ready. Work in batches and carefully drop the slices. Cook until they turn golden brown. Remove and drain on a paper towel. while it is still hot, season with a little kosher salt.