Sun 17 Oct 2010
Everybody loves sweet potato fries, but did you know that sweet potatoes also make delicious chips? This recipe from Ad Hoc at Home can also be made with fingerling potatoes. The trick with this recipe is to make sure the potatoes are thinly sliced. Use a mandoline, v-slicer or the slicing disc of your food processor.
Fry the potatoes in batches; too many at once will cool the oil and the chips won’t be crisp. Be sure to return the oil to the proper temperature for each batch. Turn the potatoes once while frying; this prevents air pockets from forming and helps ensure crispiness. The recipe below provides directions for stove-top frying; I used a deep fryer, which worked very well.
I’m off on assignment until late November so my posts will not be as frequent. But I’ll be back!
1 lb. sweet potato, peeled or large fingerling potatoes, scrubbed
Peanut or canola oil for deep frying
Slice potatoes as thinly as possible, but not so thin that the edges become uneven.
Pour three inches of oil into Dutch oven or deep pot and heat over medium-high heat to 325 degrees for sweet potatoes or 350 degrees for fingerlings. Preheat oven to 200 degrees. Set a cooling rack on a baking sheet and line the rack with paper towels. Add about one-quarter of the potatoes to the hot oil and cook, turning once with a wire skimmer, until golden brown, about 2½ minutes. Transfer to the paper towels to drain and immediately season with salt.
From Ad Hoc at Home by Thomas Keller