KETTLE-COOKED POTATO CHIPS
More than 170 years ago, sliced thin potatoes were dropped a handful at a time into a black kettle of hot oil for a crisp, golden bite of potatoes, light but with substance. While industrialized chips became the standard, kettle cooked chips made a statement in the marketplace. But like most brands, kettle-cooked also use industrial seed oils for frying. But you can have the healthy version of “kettle cooked” at home. Fry those delicate slices of potato in fresh EVOO for a truly gourmet chip. And a sweet bonus? Fry in any one of our infused EVOOs: Garlic, Rosemary, Tuscan Herb, Chipotle and a bite of France in our Herbes de Provence. Have our sea salts on hand for finishing.
INGREDIENTS:
2 large russet potatoes, scrubbed or peeled, cut horizontally in 1/8-inch slices
Fresh EVOO for frying, enough to come about 2 inches up the side of a heavy pot
Flavoured Saltwest sea salts, to taste
DIRECTIONS:
Note: Russet potatoes will give you the lightest, crispiest chip. Yellow-fleshed potatoes, including Yukon Gold, also work and give a more potato-forward, slightly more substantial chip. The method is the same either way: slice evenly, soak, dry very well and fry in small batches.
Ideally, use a mandoline to slice potatoes or a sharp knife. Place slices in large bowl of cold water, gently tossing to remove excess starch. Drain, refill the bowl with fresh cold water and soak for 30 minutes. Drain again, then dry the slices very thoroughly between clean kitchen towels until thoroughly dry.
Place EVOO in pot coming about 2 inches up the side. Heat to 350°. Add a small handful of potato slices to the hot oil. Do not crowd the pot. The oil temperature will drop when the potatoes go in; that is part of the kettle-cooked method. Stir gently with a spider or slotted spoon so the slices do not stick together. Fry until the chips are golden and crisp, about 5 to 8 minutes. The bubbling will slow as the moisture cooks off. Remove any smaller chips as they finish. Transfer the chips to a rack or paper towel-lined baking sheet and season immediately with sea salt. Let the oil return to 350°, then repeat with the remaining potatoes.
Serve the chips on the patio as a side, or as a snack for everyone while grilling your dinner.
OPTION: For a thinner, semi-transparent chip, slice potatoes 1/16 inch thick. Follow directions above. Follow the same soaking and drying steps, then fry in small batches for 3 to 5 minutes until pale golden and crisp.