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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1 tsp finely grated lemon zest
1 tbsp grated Parmigiano-Reggiano
1 tbsp kosher salt
1/2 tsp cracked black pepper
1 lb Yukon Gold potatoes, peeled
3 quarts peanut oil
Put the lemon zest, Parmigiano-Reggiano, salt, and pepper in a small bowl. Stir together and set aside.
Slice the potatoes into 1/8” thick slices. Gather in a large bowl and cover the potatoes with cold water, letting them soak for 5 minutes, gently agitating them, and draining them. Repeat once. Pour the peanut oil into a wide, shallow pan and heat over medium heat to a temperature of 32.
Meanwhile, dry the potatoes well in a salad spinner or pat them dry with paper towels. Carefully put one-third of the potatoes in the hot oil and cook until lightly golden, 6 to 7 minutes, using a slotted spoon to ensure they do not stick together. (Do not let them get too dark or they will become bitter.) Remove from the oil with a slotted spoon, drain on paper towels, transfer to a clean, dry bowl, and toss while still warm with one-third of the cheese mixture. Repeat twice with the remaining potatoes and cheese mixture, letting the oil return to a temperature of 325 between batches. Note: I like these potatoes right after they have been fried, but they can be kept in a plastic container at room temperature and eaten later on the day you make them.
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POTATO CHIPS WITH PARMESAN, PEPPER, AND LEMON
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1 tsp finely grated lemon zest
1 tbsp grated Parmigiano-Reggiano
1 tbsp kosher salt
1/2 tsp cracked black pepper
1 lb Yukon Gold potatoes, peeled
3 quarts peanut oil
Put the lemon zest, Parmigiano-Reggiano, salt, and pepper in a small bowl. Stir together and set aside.
Slice the potatoes into 1/8” thick slices. Gather in a large bowl and cover the potatoes with cold water, letting them soak for 5 minutes, gently agitating them, and draining them. Repeat once. Pour the peanut oil into a wide, shallow pan and heat over medium heat to a temperature of 32.
Meanwhile, dry the potatoes well in a salad spinner or pat them dry with paper towels. Carefully put one-third of the potatoes in the hot oil and cook until lightly golden, 6 to 7 minutes, using a slotted spoon to ensure they do not stick together. (Do not let them get too dark or they will become bitter.) Remove from the oil with a slotted spoon, drain on paper towels, transfer to a clean, dry bowl, and toss while still warm with one-third of the cheese mixture. Repeat twice with the remaining potatoes and cheese mixture, letting the oil return to a temperature of 325 between batches. Note: I like these potatoes right after they have been fried, but they can be kept in a plastic container at room temperature and eaten later on the day you make them.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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