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2 Baking potatoes -; (to 3)
9 c Peanut oil; for frying
Using a mandoline fitted with the waffle-cut blade, cut the potato into 1/8-inch-thick slices, creating the waffle pattern by turning the potato a half-turn after each slice. Transfer potato slices to a bowl of cool water to prevent discoloration.
In a heavy-bottomed Dutch oven or high-sided pan, heat the oil until a frying thermometer registers 375 degrees. Remove about 12 potato slices from the water, place on a clean kitchen towel or paper towel, and thoroughly pat dry. Carefully slip the potato slices into the oil (the oil temperature will drop down to about 360 degrees) fry, moving slices with tongs or a slotted spoon, until golden, 1 to 2 minutes.
Transfer to paper towels to drain, and sprinkle with salt. Repeat until all the potato slices are fried. Let cool. The chips may be made in advance and kept in an airtight container at room temperature for up to 4 days. In very humid weather, the chips may absorb moisture and soften. To recrisp them, heat in a warm oven. Under these conditions, they are best made just one day in advance.
Makes about 4 servings.
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