Paul Love’s Potato Chips
Posted by bellastraniera - 27/04/09 at 05:04 pm
No, that’s not an accidental apostrophe – we actually do know a guy named Paul Love, and this weekend he made the most amazing potato chips for the first BBQ of the season. NYC restaurants have been making their own potato chips for a while now, but many either cut them too thick, so the resulting chip texture is like cardboard, or burn them a little, which ruins the taste.
It took three bags of russet potatoes and a lot of experimentation, but this home chef eventually got the recipe just right. Unlike the packaged kind, these homemade potato chips have the intense flavor of fresh potatoes, and they’re cut so thin, they’re incredibly airy and addictive. Here’s the recipe, after the jump.
Paul Love’s Potato Chip Recipe
- 1 5-lb. bag russet potatoes
white vinegar
sea salt
1 24-oz. bottle peanut oil
Peel the potatoes, placing them in a bowl of cold water as you work so they don’t turn brown. Adjust a mandolin to the setting between 1/8-inch and nil – the thinnest it will go. Carefully slice the potatoes. Place the slices in a bowl and douse them with white vinegar as you work. (If you don’t like vinegar, use a scant amount of water.) When all potatotes are sliced, sprinkle them generously with salt, and leave them to sit in the vinegar and salt mixture overnight.
The next day, pour the peanut oil in a deep fryer or a large pot affixed with a candy thermometer and heat until it reaches 350 degrees. (If using a pot over the stove, heat slowly so the temperature remains stable at 350.) Cook the sliced potatoes in batches, turning them frequently with a slotted spoon, until the edges have just begun to brown.
Drain them on paper towels and serve. One 5-lb. bag makes a large bowl of potato chips, pictured above.
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bellastraniera
a.k.a. Marcy Swingle - obsessed with food and fashion.
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