Heres a bonus best recipe for today for anyone who loves potato chips (and who doesnt?). Nikole from Herriott Grace has discovered the best recipe for a homemade versioncrispy, salty and perfect alongside any sandwich. And how great would they be at a dinner party? Heres the recipe…
The Best Potato Chips Youll Ever Have
By Nikole from Herriott Grace
One of my fondest food memories is making french fries in an old-school deep fryer with my mom. These are a take on thosemore potato chip than french fry but equally delicious. We had them last with roast beef sandwiches, but I think theyre perfect with a glass of beer as well! Note: The recipe below is by Gourmet Magazine; I just substitute fingerling potatoes and keep the skins on the potatoes, since I think theyre better that way.
Recipe: Homemade Potato Chips
By Gourmet Magazine
2 pounds fingerling potatoes
4 cups canola oil for deep-frying
Put the potatoes in a bowl of cold water to cover. Pat one potato dry. Using a mandoline, cut potato into paper-thin slices, and let the slices stand 5 minutes in another bowl of cold water. 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.
In a 3-quart saucepan, heat oil until a deep-fat thermometer registers 380F. 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 380F 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.
Delicious! Thanks, Nikole (and Gourmet!).
P.S. More best recipes, including avocado toast and hummus…
(Photo by Michael Graydon, styled by Nikole Herriott. Thanks to Shoko for helping with this series)