Potatoe Chips (Cottage Fries at the Palm)

By Floridaberry

Ingredients

• 1 1/2 pounds Idaho or russet potatoes, peeled
• Fine sea salt
• Vegetable or canola oil, for deep frying (about 3 quarts)

Preparation

Step 1

Using a madoline or a very sharp knife, slice the potatoes lengthwise about 1/8 inch thick. Place the slices in a large bowl in the kitchen sink, and let lukewarm water run slowly into the bowl, rinsing the potatoes until the water spilling over the edges runs clear (about 20 minutes). Make sure all the potatoes are submerged. Let the potatoes stand in the clear water at room temperature for about 2 hours, to remove as much starch as possible. (If desired, they may be refrigerated in the bowl of water overnight.) Rinse the potatoes under fast-running, very hot tap water to remove the remaining starch. Shake dry in a colander, and spread on a large kitchentowel. Pat dry gently but thoroughly.

Place enough oil in a deep fryer or a wide 10-12-quart stockpot to come halfway up the sides of the pot, and heat it to 375 degrees on a candy/deep fat thermometer. Using a skimmer or a fryer basket, slowly lower the potatoes into the oil (the oil will bubble up quite a bit at first). Fry, nudging with a skimmer occasionally to help them brown evenly, until the potatoes are pale golden brown, about 7 minutes. (The temperrature of the oil will drop when you first add the potatoes; keep the heat high and, if necessary, regulate it to remain near 375 degrees, but no hotter.) Scoop up the potatoes with the skimmer, shaking the excess oil back into the pot, and before frying again. The potatoes may also be stored in an airtight container at rooom temperature for up to 8 hours before the second frying.

When ready to serve, reheat the oil to 375 degrees. Add the potatoes, and fry until crisp and golden but not dark brown, 2 to 3 minutes. Remove with the skimmer, and drain briefly on fresh paper towels. Sprinkle with several pinches of salt, and serve at once, preferabley on heated plates.

Note: If, despite your best precations, a large quantity of oil bubbles over the edge of the pan, turn off a gas burner immediately. If using an electric stove, quickly but very carefully use potholders to remove the pan from the hot element. Oil can catch fire quickly when exposed to a direct heat source. Use a large quantity of flour or old towels- never water-to smother an oil fire!!