A week ago, our school took the kindergartners to a farm to
pick potatoes. They had panted some back in March, and the time had come to got
pick some up. It’s mostly just a photo op that involved two men from work
digging up the potatoes and the students picking one up and posing for an
individual shot. The kids seemed to enjoy themselves anyway and I got to take
home some fresh from the garden potatoes.
I’d had a craving for salt and vinegar favored chips, which
are hard to come by and only available in foreigner stores here for a high
price. So, I decided to make some using some of the potatoes I got from the
farm. A few years back, I attempted to make vinegar infused french fries and
they didn't turn out tasting very good. This time I thought I would try to make
chips instead, hoping the thin cut of the chips would let them soak up more
vinegar flavour. These chips turned out great when served right away and got
better when left out for a day to dry up a bit more, when I had them as a
snack.
Salt and Vinegar Chips
Ingredients
6-8 medium potatoes
2 cups of white vinegar
pinch of salt
3-4 cups canola oil for frying
Ingredients
6-8 medium potatoes
2 cups of white vinegar
pinch of salt
3-4 cups canola oil for frying
Directions
For this recipe you do not need to peel the potatoes, so make sure you wash them well and cut out any eyes. Next, slice the potatoes as thinly as possible. If you have a mandolin, use that. If not, use a sharp knife and be careful when cutting. Soak the potatoes slices in water for about 20 minutes in a bowl in the refrigerator. After that, put the potatoes into a large pot and pour the vinegar over top. Pour enough boiling water over top to cover the potatoes. Let the potatoes sit in the pot for about 45 minutes to an hour. Fill a large pan with the oil. (I use a wok to fry food, because it’s the biggest pan I've got.) Heat oil over medium to medium low heat on your stove top. Working in small batches, fry the potatoes until they are a light golden brown colour. This takes about 10 minutes. Remove the potatoes from the oil using a slotted spoon or long handled mesh strainer and toss with salt. To keep your potatoes hot while cooking the other batches, put finished chips on a metal sheet pan and throw into a low temperature oven.
For this recipe you do not need to peel the potatoes, so make sure you wash them well and cut out any eyes. Next, slice the potatoes as thinly as possible. If you have a mandolin, use that. If not, use a sharp knife and be careful when cutting. Soak the potatoes slices in water for about 20 minutes in a bowl in the refrigerator. After that, put the potatoes into a large pot and pour the vinegar over top. Pour enough boiling water over top to cover the potatoes. Let the potatoes sit in the pot for about 45 minutes to an hour. Fill a large pan with the oil. (I use a wok to fry food, because it’s the biggest pan I've got.) Heat oil over medium to medium low heat on your stove top. Working in small batches, fry the potatoes until they are a light golden brown colour. This takes about 10 minutes. Remove the potatoes from the oil using a slotted spoon or long handled mesh strainer and toss with salt. To keep your potatoes hot while cooking the other batches, put finished chips on a metal sheet pan and throw into a low temperature oven.
The vinegar taste is actually quite subtle, but definitely noticeable.
If you like even more of a vinegar taste, drizzle with malt vinegar.
Enjoy!
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