Hot Garlic Potato Chips
The great thing about these chips, aside from the fact that they are addictive,
is that they can be made ahead of time, stored in a tightly closed container and
reheated in 350� F. oven until hot. Toss with the seasoned garlic butter at the
last minute.
4 potatoes
1 1/2 quarts vegetable oil for frying
3 T. butter
1 T. pressed garlic
2 T. chopped parsley
1 t. salt
1/8 t. freshly ground black pepper
With a vegetable slicer or very sharp knife, slice the potatoes about 1/16-inch
thick. Place the potato slices in a large bowl and rinse with cold water until
the water runs clean. Thoroughly dry the potatoes, first in a salad spinner,
then on paper towels.
Pour oil into a 6-quart heavy-bottomed, straight-sided saucepan, 8 to 10 inches
in diameter. The oil should be one and one-fourth to one and one-half inches
deep and the pan no more than a quarter full. Heat oil to 315� F. on a deep fat
thermometer.
Carefully fry the potato slices in two to three batches until light brown and
crisp, stirring carefully with slotted spoon almost constantly to ensure even
cooking. Each batch should take 15 to 20 minutes to cook (if the potatoes brown
in much less time, the oil is too hot).
Remove each batch of crisp potatoes, and place on cookie sheet lined with paper
towels. When all potatoes are done, place them in a mixing bowl large enough to
hold them comfortably.
Over a medium flame, heat butter and garlic in saucepan without allowing the
butter to brown. Drizzle the butter and garlic over the potatoes, add the
chopped parsley, salt and pepper and mix thoroughly with rubber spatula, be
careful not to crush the chips. Serve hot.
Serves 8.
Source: "Union Square Cafe Cookbook"