These perfect, crunchy chips are a winner at camp.
Time: 30 minutes
Waxy potatoes - kipfler or pink lady
Vegetable or olive oil
Black garlic powder or sumac to season (optional)
Roughly cut the skins off the potatoes to form large rectangular chips. If the potatoes are small, this will mean one chip per potato. Place the chips in a pan.
Cover the potatoes with cold water and add a pinch of salt. Boil the potatoes for about 10 minutes or until just done, about as you would for potato salad.
Drain the water and set the potatoes out on plenty of paper towel and allow to dry completely.
Fill a frying pan with about 15mm of oil and put on medium heat, so it reaches about 150-degrees. Carefully add the potatoes and cook, turning occasionally as required until the potatoes are beginning to turn golden.
Remove the potatoes and drain on paper towel. Allow to cool for another 10 minutes to stop the cooking process. At this point you can delay the final step as long as you like. When you’re ready, they’re now ready for the final cook.
Turn the cooker up to medium high and bring the pan temperature up to 180 degrees, then add the potatoes to the oil. Turn occasionally as required and cook until golden brown. Turn out onto lots of paper towel and sprinkle generous amounts of sea salt and pepper over the chips. Or you could go a little gourmet and sprinkle with black garlic powder, sumac or celery salt.
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