Crispy Potato Skins

Photo: Alison Miksch; Styling: Buffy Hargett Miller 2 Shares Shares Slice potatoes as thin as possible.

Crispy Potato Skins
Crispy Potato Skins

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large russet potatoes (about 2 1/4 lb.)

  • 2

    tablespoons white vinegar

  • Peanut oil

  • 2

    tablespoons finely chopped fresh chives

  • Kosher salt

  • Toppings: sour cream, caviar

Directions

1. Cut potatoes into thin slices, using a mandoline or sharp knife; rinse with cold water. 2. 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. 3. 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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