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Credit: Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Makes 6 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut potatoes into thin slices, using a mandoline or sharp knife; rinse with cold water.

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  • Bring vinegar and 6 cups water to a boil in a large saucepan over high heat. Add sliced potatoes, and cook 3 minutes. Drain potatoes, and spread on a paper towel-lined baking sheet. Pat dry with paper towels, and chill 15 minutes.

  • Meanwhile, pour oil to a depth of 3 inches into a large Dutch oven, and heat to 340°. Fry potatoes, in batches, stirring occasionally, 3 to 4 minutes or until golden brown. Drain on paper towels, and immediately sprinkle with chives and desired amount of kosher salt.

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