Yesterday’s recipe for Cider Braised Short Ribs raised a question from a friend – how did you make those chips?
It’s really quite easy. It’s not a healthy version by any means, but perfectly crispy chips are the reward. Using a well-seasoned cast iron is the key. Well, that and a lot of oil.
My basic steps are slice, parboil, fry, season. If you’re looking for extra flavor, infuse a veg oil with sprigs of rosemary for 2-3 days beforehand and then use for frying.
3 large yukon gold potatoes
1 liter vegetable oil
table salt (for boiling)
Bring oil to 360F over medium heat in a cast iron dutch oven. I have found heating the oil over medium heat instead of high allows me to maintain a constant temp while frying, and the first batch doesn’t end up scorched.
Cut potatotoes in half, then slice thinly, about 1/8 inch thick. Using a mandonlin will make this quick work.
Bring water in a large saucepan or stockpot to a boil. Salt the water generously. Add sliced potatoes and bring to a boil for 2 minutes- no more! Strain potatoes and douse with cold water to prevent them from cooking any further.
Make sure you have a drying rack or plate ready with paper towels to dry your chips. Add potatoes to oil, now heated to 360F in your cast iron, in small batches using a skimmer or tongs. Adding too many chips at one time will lower your oil temp and make it harder to maintain a consistent temp. Turn or flip every 30 to 45 seconds to make sure they brown evenly on both sides. Once they are a nice deep brown, about 2 minutes, remove to drying rack with paper towels. Repeat as necessary to finish all chips.
In a large bowl, toss chips with sea salt and finely chopped rosemary. Serve with your favorite meat dish, or as a snack.