Recipe
- Level: Intermediate
- Yield: 4 servings
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
2 quarts olive oil, not extra virgin
1 pound russet potatoes, approximately 2 large, scrubbed and rinsed
Kosher salt
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- Warm the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. Use a deep-fry thermometer clipped to the pot to reach and maintain a temperature of 300F.
- While heating the oil, line a large mixing bowl with paper towels.
- Using a mandoline or a sharp knife, slice 8 to 10 potato pieces crosswise until they are about as thin as a dime. Carefully place the slices one by one into the hot oil. Employing a spider strainer, continuously stir the slices in the oil for 3 to 4 minutes, until they become golden and crisp.
- Lift the chips out with the spider strainer, allowing any extra oil to drip off. Transfer the finished chips to the lined bowl and gently shake to remove more oil.
- Maintain the oil temperature at 300F and repeat slicing and frying the potatoes in small batches.
- Once the last batch is cooked, sprinkle with kosher salt to taste and toss the bowl to distribute the seasoning evenly. Remove the paper towels and serve immediately.
