Active/Total Time: 45 minutes, plus soaking
Makes: 8 cups
*For the frying, the flavor of regular olive oil, which is also cheaper, is preferable to that of extra-virgin.*
Ingredients
2 russet potatoes, scrubbed
Olive oil and kosher salt
Directions
1. Using a mandoline fitted with the zigzag blade, firmly and evenly slice potatoes ⅛ inch thick, rotating a quarter-turn after each slice to create a waffle pattern. Soak slices in cold water overnight.
2. Fill a heavy-bottomed pot with 2 inches oil. Heat over medium-high until a deep-fry thermometer reads 340°. Meanwhile, drain potatoes; dry well with paper towels.
3. Fry potatoes in batches, turning occasionally, until golden brown and bubbles subside, about 3 minutes a batch. (Adjust heat between batches to keep oil temperature between 325° and 340°.) Drain on paper towels. While still warm, season with salt.
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Recipes
RandomAll these recipes come from magazines I've had for a while. Completed: February 3rd, 2021
