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Photo: Annabelle Breakey Photo by: Photo: Annabelle Breakey

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.


Sunset OCTOBER 2011

  • Yield: Serves 6
  • Total:1 Hour, 15 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Yukon Gold Chips recipe