M.F.K. Fisher’s Potato Chips
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5Idaho potatoes, about 1¾ pounds
- 6cups corn, peanut or vegetable oil
- Salt to taste if desired
Nutritional analysis per serving (8 servings)
1588 calories; 168 grams fat; 11 grams saturated fat; 1 gram trans fat; 121 grams monounsaturated fat; 29 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel potatoes to make them fairly uniform. Slice as thin as possible, about 1/16 inch thick. The moment potatoes are sliced, rinse thoroughly in cold water.
- Step 2
Drain potatoes well and pat as dry as possible, using clean cloth towel.
- Step 3
Heat oil in deep skillet or wok to 330 degrees. As potatoes cook, temperature should remain at 330 degrees. Add half the potato slices and cook, stirring constantly, until light golden brown. Cooking time, from 5 to 10 minutes, will depend on size of batch.
- Step 4
When slices are brown drain thoroughly on paper towels.
- Step 5
Add remaining potato slices and cook. Sprinkle with salt and toss. They will crisp as they cool.
Private Notes
Comments
I fry potatoes sliced or cut this way. Peel and slice or cut them any way you like. Place the potatoes in cold water for about two hours. Dry them.Then place them in a pan, cover with cold oil and let the temperature rise. Do not touch them!! until the color tells you they are ready. Drain them, sprinkle them and they will be ready to eat.
For your information, the potato chips that MFK Fisher wrote about so passionately, the ones she called 'the keenest gastronomic moment of my life' were, in fact, fried in duck fat.
Ever try spreading your drained chips on a wire rack and zapping them with a hair dryer set on low? Major difference when you cook them.
As a follow up, I sliced some small (2-3") Yukon golds thin with a mandoline (not far off thinnest setting), rinsed in cold water, laid the slices on paper towels, M/W'ed for 1-2 minutes on high (950W). They were completely dry. Fried in peanut oil at ~330-350F for just a few minutes, tossing. Threw them on paper towels, lightly salted. Excellent and crunchy. Note: either use used oil and/or re-use the oil. And don't bother "pat-drying" individual slices, zap them.
Should, after slicing, popping them in a microwave for a certain amount of time on high (2-3 minutes) evaporate most of the moisture and make them quickly fry-friendly? I love well made crisps but patting dry 50-100 paper-thin slices? I don't think so.
Perfect! Added some Tony’s Cajun spice for fun!! I used fresh corn oil and they were the best, golden, crisp, not one soggy chip. Thanks!