Thick-Cut Potato Chips Recipe
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Ingredients: |
Ingredients: 2 pounds Yukon Gold potatoes, unpeeled
2 quarts vegetable oil
Kosher salt and pepper
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Directions: |
Directions:Working in batches, use food processor fitted with slicing disk to process potatoes until thinly sliced; transfer to large bowl. Cover potatoes with cold water and gently swirl to rinse off starch. Drain potatoes and repeat swirling with cold water until water no longer turns cloudy, about 5 rinses.
Line rimmed baking sheet with clean dish towel. Bring 2 quarts water to boil in large saucepan over high heat. Add potatoes, return to simmer, and cook until just beginning to soften, about 3 minutes. Gently drain potatoes and spread into even layer in prepared sheet. Top with another clean dish towel and press gently on potatoes to dry thoroughly.
Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inches deep and heat over medium-high heat to 350 degrees. Carefully add one-third of potatoes to oil and fry, stirring frequently to separate chips, until golden and crisp, 12 to 18 minutes. Adjust burner, if necessary, to maintain oil temperature of about 325 degrees. Using skimmer or slotted spoon, transfer chips to prepared sheet as they finish cooking and season with salt and pepper to taste. Let chips cool completely. Return oil to 350 degrees and repeat with remaining potatoes in 2 batches. Serve. |
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Personal
Notes: |
Personal
Notes: There’s more to making great chips than just slicing potatoes and frying them. The thickness of the potato slices is the first important element. We chose Yukon Gold potatoes for their great potato flavor, and the food processor gave us perfectly even and consistent ⅛-inch slices, which were thick enough to hold their shape during frying, yet thin enough to cook up crisp and crunchy. The frying technique took a little work. On our first attempts, we got dark brown, bitter chips. We soon realized that the amount of starch in the potatoes was the source of our troubles, which led us to a method of rinsing, parboiling, and then frying. Rinsing washed away the exterior starch, and parboiling jump-started the cooking and further reduced the amount of starch in the potatoes. Frying the potatoes in batches ensured that the oil temperature didn’t drop too much and that the chips did not turn out greasy. It was a bit of extra work, but the reward of fresh, golden homemade potato chips was well worth it.
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