POTATO SPIDER RECIPES

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POTATO CHIPS RECIPE | ALTON BROWN | FOOD NETWORK



Potato Chips Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     side-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 3

2 quarts olive oil, not extra virgin
1 pound russet potatoes, about 2 large, scrubbed and rinsed
Kosher salt

Steps:

  • Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
  • While the oil heats, line a large mixing bowl with paper towels.
  • On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

CRISPIEST POTATO CHIPS RECIPE | BON APPéTIT



Crispiest Potato Chips Recipe | Bon Appétit image

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Provided by Alison Roman

Yield 6 Servings

Number Of Ingredients 5

1½ pounds russet or purple potatoes
½ cup distilled white vinegar
Vegetable oil (for frying; about 8 cups)
Kosher salt or Nori Salt (click for recipe) or Paprika Salt (click for recipe)
A deep-fry thermometer

Steps:

  • Slice potatoes about ⅛” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.
  • Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.
  • Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
  • DO AHEAD: Potatoes can be fried 6 hours ahead. Keep at room temperature.

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