Serves: Makes 4 servings
- 1 pound purple potatoes (no need to peel)
- Grape seed or canola oil for deep-frying
- Kosher or sea salt
Procedures:If you thought you couldn’t resist packaged potato chips, wait until you taste the homemade ones. They are certain to make an impression, even more so when prepared with purple-fleshed potatoes, like the Adirondack Blue variety cultivated by Vicki Westerhoff at Genesis Growers. The only difficult part is leaving some for guests.
- With a mandoline or other manual vegetable slicer, or with a sharp chef's knife, slice the potatoes a sixteenth of an inch thick. Put the potatoes in a large bowl of ice water to remove the surface starch and let soak for 30 minutes. Drain and pat thoroughly dry on kitchen towels. (If the potatoes are not dry, they will spatter in the hot oil.)
- Pour the oil into a large, deep pot to a depth of 2 to 3 inches and heat to 360°F. Working in small batches, add the potato slices and deep-fry, agitating them constantly with a wire skimmer, until they are lightly browned, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature as close to 360°F as possible. With the skimmer, transfer them to a double thickness of paper towels to drain. Sprinkle with salt while hot. Serve as soon as possible. They will remain crisp for about an hour.