Yukon Gold Chips
The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy chips.
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1 Hour, 15 Minutes
- Calories: 156
- Calories from fat: 52%
- Protein: 3g
- Fat: 9.1g
- Saturated fat: 1.2g
- Carbohydrate: 20g
- Fiber: 2.3g
- Sodium: 123mg
- Cholesterol: 0.0mg
- 1 pound Yukon Gold potatoes, cut into paper-thin slices using a mandoline
- Vegetable oil for frying
- Fine sea salt
- 1. Spread cut potatoes in bottom of a large roasting pan in a single layer. Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, stirring often, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about 25 minutes. Using a spatula, carefully lift potatoes every so often to keep them from sticking.
- 2. Increase heat to medium-low (no higher) and cook potatoes, stirring often, until golden and crisp, about 30 minutes more. Drain on paper towels. Sprinkle immediately with salt.
- Note: Nutritional analysis is per serving.
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