I show a great deal of my love through cooking, and it's not a big secret that I love and am best at cooking in the country. Fat is my forte. It's easy to make fat taste good. I learned from the best, she helped me get the patience part down. Slow heat.
On Monday our dear friend Meg came down from Greenville, SC for a Sweet Singer visit and I cooked lunch. Pork burgers adorned with a fried egg and sautéed red onions. I didn't get that, or the sweet potato fries on camera because we were busy catching up, but I did get some fry action this afternoon when David came home for a quick bite.
These guys are quick and easy to make- you can use any potato you have on hand (the key is a mandolin, or steady hand for thin slices) although you will get different results depending on the make up of your potatoes starch. Today I used red potatoes, and while they don't crisp as well as yams, or baking potatoes I love the grown up flavor that they produce when you hit their prime crispy spot, and add salt and coarse black pepper.
Remember to slice your chips as thinly as your steady hand will allow. Use the sharpest knife you have on on the block. We have a great variety of knives, but I've found that a recently sharpened paring knife works the best for me.
Heat oil (I use sunflower for high heat) to about 350, a heat hot enough will produce bubbles when you gently splash a drop of water in the hot oil. Place a single layer of your soon to be chips in the pan or dutch oven carefully not to burn yourself. Stay watch and turn with tongs when you feel they're crispy to your liking.
What you'll get has more flavor than you'll ever find in a bag. You can whip this freshness up in 5 minutes.
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