We’re suckers for a good impulse buy, and on a recent stroll through the Union Square Greenmarket we happened upon a pile of potatoes that screamed, “Make potato chips out of us!” How do you resist red thumb and purple majesty potatoes? These spuds are justification in themselves for buying a mandoline. The only better-looking or more delicious way to kick a meal into gear is with an underwear model.
Equipment Needed: Candy Thermometer, 5 QT Pot, Mandoline (or) Chef’s Knife, Cutting Board, Mixing Bowl, Fry Strainer (or) Slotted Wooden/Metal Spatula (or) Tongs, Baking Sheet, Paper Towels
Serving Suggestion: Family style (if you can keep people out of the kitchen while they cool)
Suggested Wine Pairing: Whatever you’re drinking
Suggested Beer Pairing: Whatever you’re drinking
- 2 lbs. potatoes ($.99-$2/lb, use Russets if you can’t find something fancier)
- About 2 Qts. Canola oil (around $3/48 oz)
- About 3 tbsp Dried rosemary ($4/3 oz jar)
- About 2 tbsp Garlic powder ($2/2.25 oz jar)
- About 3 tbsp Coarse sea salt (about $3/22 oz)
- Pour the canola oil into your pot and place on the stove over medium-high heat. Set the candy thermometer on the side and heat the oil to between 325°-350° F.
- Prepare your draining/cooling area by lining a baking sheet with a double layer of paper towels.
- Wash and scrub the potatoes, removing any eyes or rotten spots. Keeping the skin on, slice the potatoes into discs about 1/16th of an inch thick. If you’re using a mandoline, be sure to use the hand guard. If you’re using a knife, count your fingers when you’re done.
- In batches of about a handful, GENTLY, place the chips into the oil (splattering hot oil on yourself is a lesson you only need to learn once). Fry for 2 minutes, flip them if you can with your grabbing implement, and fry for another two minutes.
- Using your grabber, pull the chips out of the oil and place on the paper towels to drain. Wait for the oil to come back up to temperature and repeat.
- Make sure to flip your chips to get all of the excess oil off; once they’ve drained, throw them in a mixing bowl. Crush up the rosemary and sprinkle in with your garlic and salt. Toss everything together, seasoning to taste, and serve (hopefully to your model friend).
Plain old ketchup will definitely do the trick if you want to dip these chips, but for some extra joie de vivre, mix a few tablespoons of mayo with a few dashes of lemon juice and hot sauce to taste.