Ingredients
4 whole Russet Potatoes
3 cups White Vinegar
Oil, For Frying
Method
Sources
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Recipe1M+
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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start by peeling the potatoes and cut into chips. pour the vinegar into a square container if you have it or a bowl if not. drop the chips into the vinegar and allow to sit for about 10 minutes. using a colander, drain the chips of the vinegar (dont rinse them). lay them out on paper towels and pat dry. heat the oil to 350 degrees f using a thermometer to check the temperature. carefully lower small batches of the cut chips into the oil and fry for about 5 minutes until the chips are tender but not brown. remove from the oil and lay on paper towel to allow the oil to drain. once all the potatoes have gone through one step of frying, reheat the oil to 375 degrees f. once again, in small batches, fry the chips a second time until they crisp up and turn golden brown. remove from the oil and lay on paper towels to allow the oil to drain. allow to rest for about 1 minute before salting the chips. serve with steak, chicken or fish.