Slap Chips
Ingredients:
8 fresh Russet potatoes (8 to 12 ounces each)
2 cups white vinegar
Peanut oil
Sea salt
Malt vinegar
Method:
Peel and cut the potatoes into lengths a little less than 1/2 inch square using a knife with a sharp blade. Place the cut potatoes into a bowl with the white vinegar.
Allow to sit for 10 minutes, stirring occasionally. Drain the vinegar and spread the potatoes on a layer of paper towels; pat dry with additional paper towels.
In a large heavy pot or in a deep-fryer, preheat the peanut oil to 350 degrees F. Use a kitchen thermometer to verify the temperature. In small batches, approximately 2 cups each, add the cut potatoes to the hot oil.
Cook for 5 to 7 minutes until just tender but not brown. Using a basket, remove the potatoes from the oil, shaking to remove any excess.
Spread the potatoes on a sheet pan lined with paper towels to drain.
Reheat the oil to 375 degrees F and fry the potatoes a second time for about 4 minutes until crispy and golden. Remove from the fryer, shaking the basket to remove excess oil.
Spread on paper towels. Allow the fries to stand for 1 minute before salting. Serve in paper bags or wrapping sprinkled liberally with malt vinegar.
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