• 2servings
  • 69calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. Russet or Yukon Gold potatoes (peeled or scrubbed)

  2. Vegetable oil

  3. salt

  4. fresh-ground black pepper

Instructions Jump to Ingredients ↑

  1. Adjust a slicer to thinnest setting (1/16 or 1/32 in.) and place over a large bowl of cold water. Using the safety guard, slice russet or Yukon Gold potatoes (peeled or scrubbed) into water. Let soak 10 minutes; rinse slices and blot completely dry with paper towels.

  2. Heat 2 inches of vegetable oil in a 4- to 5-quart pan over medium-high heat to 380°. Fry potatoes in batches (do not overcrowd pan), stirring occasionally to separate and submerge slices, until crisp and golden, 1 1/2 to 2 minutes for 1/32-inch-thick slices, 3 1/2 to 4 1/2 minutes for 1/16-inch-thick slices. Using a slotted spoon, transfer to paper towels to drain. Let oil return to 380° between batches.

  3. Sprinkle with salt and fresh-ground pepper.


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