Cut unpeeled, washed potatoes into 1/8-inch slices. Arrange in one layer on a baking sheet. Brush on olive oil and sprinkle with your seasoning of choice. Bake at 450 degrees F for 12 to 15 minutes. Serve warm.
08-29-02, 04:12 PM NCcichlid One thing that I do before frying is soak the thin chips in water for about an hour, stirring and replacing the water every so often in order to remove a lot of the starch. If you have a deep-fryer, I recommend using that, since you can stir and loosen up the chips so they don't stick together. Don't overcook them! let them turn slightly less than the desired color and pull them out. toss chips in a large bowl lined with paper towels and gently toss them to absorb the excess oil and to cool off the chips. Season to taste
08-29-02, 04:14 PM NCcichlid I came up with a receipe I use frequently. I came up with it about 5 years ago. I thinly slice the potatoes. I take some melted butter mixed with salt, pepper & cayanne & brush or dip both sides of the potatoes with butter. I bake in a 375' oven. I never have actually times it as I don't set the timer but am guessing 15-20 minutes? Then I take them out & sprinkle parmesean cheese on them & pop them back in the over for a couple of minutes. They are really tasty & never last very long!
08-29-02, 04:17 PM NCcichlid Recipe courtesy Union Square Cafe
4 Idaho potatoes, peeled 1 1/2 quarts vegetable oil, for frying 3 tablespoons butter 1 tablespoon pressed garlic 2 tablespoons shopped parsley 1 teaspoon salt 1/8 teaspoon freshly ground black pepper With a mandoline or sharp knife, slice the potatoes about 1/16-inch thick. You should have about 6 cups. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels. This is important because any moisture left on the potatoes will cause the oil to splatter. Pour the oil into a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2- inches deep and the pan no more than a quarter full. This prevents any bubbling over when frying the potatoes. Heat the oil to 315 degrees on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface and lightly brown in about 2 minutes) Carefully fry the potato slices in 2 or 3e batches until light brown and crisp. You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook. (If the potatoes brown in much less time, the oil is too hot. This will result in a chip that is neither cooked through nor crisp.) As you remove each batch of crisp potato chips, place them on a cookie sheet lined with paper towels. When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably. Over a medium flame, heat the butter and garlic over the potatoes, add the chopped parsley, salt and pepper, and mix thoroughly with a rubber spatula. Be careful not to crush the chips. Serve hot. The chips can be made several hours in advance. Store in a tightly closed container and reheat in a 350 degree oven until hot. Toss with the seasoned garlic butter at the last minute.
This message has been edited. Last edited by: DorianGreyed,
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