Midwest Potato Chips
How to make Midwest Potato Chips Recipe - Potato chips have become somewhat overly perfected. This more rustic version takes the potato chip a little closer to its common ancestor, the fry.
Ingredients:
6 fresh No. 1 Idaho Russet Burbank potatoes (12 to 15 ounces each)
Peanut oil
Sea salt
2 teaspoons oregano
Method:
Scrub and wash the potatoes, but do not peel. Slice into thin rounds. Place the cut potatoes in a large bowl filled with ice water.
Swirl the potatoes around. Drain and repeat. Spread the potatoes on a layer of paper towels and pat dry with additional paper towels.
In a large heavy pot or deep-fryer, preheat the peanut oil to 375 degrees F. Use a kitchen thermometer to verify the temperature. In small batches, approximately 2 cups each, add the sliced potatoes to the hot oil.
Cook for about 5 minutes until crisp and brown. Using a basket, remove the potato slices from the oil, shaking to remove any excess.
Spread the potatoes on a sheet pan lined with paper towels to drain. Allow the chips to stand for 1 minute before salting. Sprinkle with salt and oregano. May be covered and stored up to two days.
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