So, if you’re like me and my husband, you were more than happy to celebrate “National Hot Pastrami Sandwich Day” on Friday. (No, really, I didn’t make that up. Google it.) We did so by visiting the ever-popular Sam LaGrassa’s on Province Street for lunch. With their generous portions, we saved half for lunch on Saturday.
Well, lunch became dinner on Saturday and we were hoping for something on the side. I quickly checked ad hoc at home for the basic info, pulled out the mandoline and got to work. I’m making ribollita this afternoon, it seems appropriate for the weather. I’ll post about that later. In the meantime, enjoy these delicious salty snacks!
Week: 3 of 52
Cookbook: ad hoc at home, Thomas Keller
With a mandoline, I sliced some new potatoes on the thinnest setting (1/16″ on mine). One note on the mandoline, this prevents uneven slices and is really important when frying to prevent any inconsistency. Meanwhile the canola oil heated on the stove to 350 degrees. (Notes: Vegetable oil works too. If using sweet potatoes, they recommend 325.) As with the last time we fried, I used far less oil than the recipe called for, and it worked just fine. I also set up a cooling rack over a paper towel-lined cookie sheet.
Once the oil was to temperature, I tossed in some potatoes and fried, turning once, to a golden brown. When done, pull them out with a slotted metal spoor or mesh fry basket and place on cooling rack. I cooked ours to a light brown, but you could cook them to whatever doneness you prefer. Season the chips immediately. I chose just sea salt. But you could do any seasoning you want, really.
Once cool, these are some of the freshest chips you could snack on. It really made a big difference compared to what comes out of a bag. Amazing.
- New Potatoes
- Oil for frying
- Sea Salt
- Fry Basket or Metal Slotted Spoon
- Cooling Rack
- All Clad Cookware