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Chef Don's
Favorite Side Dish Recipes
Potato Chips
2 pounds Russet Potatoes, scrubbed
Oil for deep-frying (soy, peanut, or corn)
1
Tbsp. Fine Sea Salt
1 Tbsp. Garlic Powder
2 tsp. Dried Rosemary, crushed
Mix
the salt, garlic and rosemary in bowl and put aside. Slice the potatoes
about 1/16-inch thick with a mandolin-style vegetable slicer. Put the
slices in ice water and soak for 30 minutes. Fill a tall heavy-bottomed
pot, like a stockpot, about a third full with the oil. (Don't over fill
the pot with oil, since it bubbles up during frying.) Set a deep frying
thermometer in the pot and heat the oil, over medium heat, to 360°.
Drain and dry the potatoes. Spread the potatoes out on a pan and pat
them dry with paper towels. When ready to fry, raise the heat to high.
Working in small batches, carefully add the potatoes to the hot oil and
fry until golden brown, about 2 to 2 1/2 minutes. Lift the chips from
the oil with a slotted spoon and transfer to a paper-towel covered
baking sheet to drain. Season with the garlic salt. Repeat with the
remaining potatoes, taking care that the oil returns to 360 degrees F.
before adding each batch. Serve warm or at room temperature.
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