Name: Pan-Roasted Potato Chips
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Canola oil for frying; 2 russet potatoes (unpeeled and scrubbed); Kosher salt; Freshly ground black pepper

Pan-Roasted Potato Chips

Using a mandoline will give you uniform slices for uniform cooking. Placing the sliced potatoes in cold water prevents oxidization and removes starch, resulting in a crispier chip.

Serve with Seared Cod Filet with Caramelized Onions for complete dinner.

Pan-Roasted Potato Chips

Prep Time 5

Cook Time 15

Total Time 20

Print Recipe Pin Recipe

Servings

Ingredients

Canola oil for frying
2 russet potatoes unpeeled and scrubbed
Kosher salt
Freshly ground black pepper

Instructions

Preheat oven to 275° F.
Slice potatoes about ⅛-inch thick. As you slice, place potatoes into a large bowl filled with cold water.
Before frying, lay potatoes on paper towels and pat very dry. Pour 1 inch of oil into a large heavy-bottomed sauté pan.
Heat oil over medium heat to 375°F. Working in batches: When oil is shimmering, add potatoes in a single layer and cook for about 5 minutes, or until bottoms are browned. Turn and continue cooking for another 3 minutes. Transfer to a baking pan. Sprinkle with salt and pepper to taste and keep warm in the oven while cooking remaining potatoes.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)