Potato chips with garlic
2 servings
20 minutes
A simple recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.
1
Slice the potatoes no thicker than a millimeter, preferably a bit thinner. The slices should be almost transparent. Cut directly into water to prevent browning. Wash the potatoes thoroughly. Peeling is not necessary.
- Potato: 2 pieces
- Salt: to taste
2
Wash the potatoes under running cold water until the water runs clear. This removes excess starch and prevents the potatoes from darkening. It takes about 7 minutes for 2 potatoes.
3
Clean the potatoes by hand from starch residues. The less starch, the higher the chance of getting beautiful crispy chips.
4
Lay the potatoes to dry between paper towels for 1 minute. Then you can either fry them immediately or pre-blanch the potatoes. This means dipping them in boiling salted water for 30 seconds and then immediately into cold water. Potatoes fried after this procedure will be lighter, clearer, and crispier.
- Salt: to taste
5
While the potatoes are drying, turn the stove to maximum. Pour refined or frying oil into a pot. Heat the oil to 160 degrees. To check the oil temperature without a thermometer, place a slice of potato in the oil and observe what happens. It should become more transparent and lighter, with moisture starting to escape as bubbles appear.
- Refined oil: 2 l
6
Add potatoes to the oil in small portions: about one and a half medium-sized potatoes, sliced thinly. The potatoes should float freely and not be pressed down by the top layer. Stir the potatoes with a slotted spoon to prevent them from sticking together and to ensure even frying.
7
Line the container for the finished potatoes with napkins to absorb the fat. After the chips sit and dry, they will become crispy like crackers. Remove the napkins, salt and mix the chips. After that, you can add flavored oil, garlic or rosemary.
- Salt: to taste
- Garlic: to taste
- Rosemary: to taste