| Back to: Recipe HomePotatoes Recipes | Printable View |
Potato Poker Chips
Ingredients
| * | 2 pounds Yukon Gold potatoes |
| * | Peanut oil, for frying |
| * | Kosher salt |
Instructions
| 1 | Peel potatoes and slice as thin as possible using a mandoline or sharp knife. Place in cold water and soak 20 minutes. Drain and transfer to paper towels or a cloth towel to dry. Pat completely dry to prevent splattering when they are added to the oil. |
| 2 | Pour about 3 inches of oil into a large, deep stockpot; oil should not come up to more than halfway up the pot. Bring the oil to 325F degrees. |
| 3 | Working in batches, add the potato slices to the oil and fry until golden brown and crisp, about 2-3 minutes. Stir them in the oil while frying to prevent them from sticking together. |
| 4 | Use a slotted spoon to transfer to paper towels to drain. Season with kosher salt while still hot. Repeat with remaining batches. |
Notes