Potato chips

Potato chips

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

As a professional chef I’m often asked what I like to eat; what is my ‘go to’ dish in my down time? I usually reply with a dish of elegance and intrigue, as befitting my high status in the industry. However, my dirty secret, good people, is chips. I just love them. Salt and vinegar for preference and a big bag and I don’t share. So there it is. Judge me if you will. These chips made from good potatoes in season are delicious and robust in flavour and texture. They make an excellent accompaniment to dips, steak tartare or with a cold pint of your poison.

Ingredients

Quantity Ingredient
3 large sebago potatoes
1 litre vegetable oil, for frying
1 teaspoon sea salt, to taste

Method

  1. Preheat the oven to 90°C.
  2. Put the potatoes in a baking dish lined with baking paper and bake for 1 hour. Remove from the oven and cool. (This sets the starch of the potato making them easier to slice and allowing them to brown more evenly.)
  3. Using a mandoline, carefully slice the potato to a thickness of 3 mm.
  4. Heat the vegetable oil in a shallow saucepan or deep-fryer to 160°C.
  5. Fry the potato slices until golden brown then transfer to paper towel to drain. Season with sea salt to taste.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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