I had some leftover potatoes that I’d cut for the gratin I showed you on Monday. The Pie suggested that we attempt to fry them up as thick potato chips, not unlike those of a popular restaurant chain.
So we did. This is a few inches of vegetable oil in a large saucepan. You heat it on medium-high (like at 7 or 8) until a pinch of flour dropped in goes all fizzy.
Then I fried the potatoes in batches until they were slightly crispy, but not too dark.
Stirring often with my big mesh spoon.
Plop them on a paper towel to drain and immediately salt them.
We had them with a chicken sandwich and some salad. It makes up a bit for the grease.