Here’s a bonus best recipe for today for anyone who loves potato chips (and who doesn’t?). Nikole from Herriott Grace has discovered the best recipe for a homemade version—crispy, salty and perfect alongside any sandwich. And how great would they be at a dinner party? Here’s the recipe…
The Best Potato Chips You’ll Ever Have
By Nikole from Herriott Grace
One of my fondest food memories is making french fries in an old-school deep fryer with my mom. These are a take on those—more potato chip than french fry but equally delicious. We had them last with roast beef sandwiches, but I think they’re perfect with a glass of beer as well! Note: The recipe below is by Gourmet Magazine; I just substitute fingerling potatoes and keep the skins on the potatoes, since I think they’re better that way.
Recipe: Homemade Potato Chips
By Gourmet Magazine
2 pounds fingerling potatoes
4 cups canola oil for deep-frying
Put the potatoes in a bowl of cold water to cover. Pat one potato dry. Using a mandoline, cut potato into paper-thin slices, and let the slices stand 5 minutes in another bowl of cold water. Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another triple layer of paper towels.
In a 3-quart saucepan, heat oil until a deep-fat thermometer registers 380°F. Working in batches of 8 to 10 slices, fry potatoes, turning once or twice, until golden, 1 1/2 to 2 minutes, making sure oil returns to 380°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with salt. Continue to pat dry, cut, dry and fry remaining potatoes in same manner. Potato chips may be made 2 days ahead and kept in an airtight container.
Delicious! Thanks, Nikole (and Gourmet!).