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Potato Chips
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
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Software
- 2 quarts olive oil, not extra-virgin
- 1 pound (2 large) russet potatoes, scrubbed and rinsed
- Kosher salt
Specialized Hardware
4-quart cast-iron Dutch oven
Candy/fry thermometer
Mandoline
Spider strainer
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Procedure
- Heat the olive oil over medium-high heat in a 4-quart cast-iron Dutch oven until a deep-fry thermometer clipped to the pot reaches 300ºF.
- While the oil heats, line a large mixing bowl with paper towels.
- On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices, 1 at a time, to the hot oil. Using a spider, constantly move the slices in the hot oil until golden brown and crisp, 3 to 4 minutes. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300ºF and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.
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