thin sliced reciepe

I am looking for a good way to do potatoes in the deep fryer? I would like to slice them thin, season them, and through them in hot oil. Does anyone have any suggestions OR tips ? I know potatoes have alot of water in them and that may be a consern to them becoming crispy? Thank,
Shawn

I have found that having the oil good and hot is important, I shoot for around 375 deg. I slice the potatoes about 3/16″ thick, shake in chef roberts original and fry.

Not sure how much this’ll help ya but I heard when deep frying raw potatoes, you need to fry them twice…fry them, take em out n drain/cool then fry them again. I’m sure someone will help ya out on here but that’s what I’ve heard…GL!!

EH14

Slice them as thin as you can get it (like a potato chip) and make up your seasoning in a small bowl… salt, pepper, paprika, garlic powder, and onion powder. Toss the taters so they are all coated and set aside. Bring your oil to temp and drop them in one by one and fry until they float and brown. Take them out of the fryer and try one, if there isnt enough seasoning for you then sprinkle some more of your blend on them after they come out.

Going to be the best “potato chips” you have ever eaten.

Try the double fry, works for me.

Slice thin and do in a regular fry pan with oil and butter mixed. Shake Lowrey’s seasoning Salt on as you cook them.

Cut the whatever size you want, too big or thick and you may have issues, rinse them under cold water to remove some of the starch, pat em down with a towel or let em dry for five ten. Bring your oil to 300 degrees f and cook them for “a while” I look for the majority of the small bubbles to dissipate, you are cooking some of the water out and cooking the potatoes partially, time will vary here with your cut of potato consistent cuts is helpful. Drain them for a few minutes while you bring your oil to 350 f, cook them til you have what you are lookin for. . . Skins, no skins makes little difference. You done son. . .

I have been trying to figure out how buffalo wild wings makes those thinly sliced potatoes for awhile. They are soooo good, but i just cant get them even close to the same! Buffalo chips if i remember right.

All of you than are looking for a way to slice them thin should look into a Salad Shooter. I use mine all the time for this exact thing!

Salad Shooter You should be able to find one at most any big name store.

Make sure you drop them in 1 at a time and only put in 12-15 depending on the size of your fryer. Light golden brown leaves them softer while a darker makes them like regular chip crunchy.

I would recommend that you rinse well in ice water after slicing and make sure they are completely dry before you fry them. If you are looking for a way to slice them evenly and very thin you might want to look into a kitchen mandolin like the one pictured. These will make it easy to cut very thin and consistently.

Good luck

Quote:

---

I would recommend that you rinse well in ice water after slicing and make sure they are completely dry before you fry them. If you are looking for a way to slice them evenly and very thin you might want to look into a kitchen mandolin like the one pictured. These will make it easy to cut very thin and consistently.

Good luck

---

That is what I use.