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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe was inspired by the wonderful handmade chips once served in the bar of the Hôtel Lancaster in Paris. Ingredients:
4 russet (baking) potatoes (about 2 pounds) |
about 4 cups canola oil for deep-frying |
Directions:
1. Peel potatoes and put in a bowl of cold water to cover. Pat 1 potato dry. Using a mandoline or other manual slices cut potato into paper-thin slices (about 1/16 inch thick) and let potato slices stand 5 minutes in another bowl of cold water to cover.
2. Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another triple layer of paper towels.
3. In a 3-quart saucepan heat oil until a deep-fat thermometer registers 380°F. Working in batches of 8 to 10 slices, fry potatoes, turning once or twice, until golden, 1 1/2 to 2 minutes, making sure oil returns to 380°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with salt. Continue to pat dry, cut, dry, and fry remaining potatoes in same manner. Potato chips may be made 2 days ahead and kept in an airtight container.
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