Homemade Potato Chips

FG_FoodProc Manual2 7/7/06 3:54 PM Page 37

Makes 12 - 16 servings

INGREDIENTS

Potato Pancakes with

Smoked Sturgeon

Makes 4 servings, 12 to 14 latkes

INGREDIENTS

4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean Peanut oil for deep frying

Kosher salt

Seasoning possibilities

Salt mixed with cayenne

Freshly grated Parmesan

Salt mixed with chopped fresh thyme or rosemary

Thinly sliced or slivered truffles

METHOD

1 pound russet baking potatoes,

1 small onion, peeled

1 egg, beaten

2 tablespoons all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

METHOD

Cooking oil, such as canola, peanut, or safflower

1/2 cup crème fraiche or sour cream 1 teaspoon minced fresh dill Lemon juice

1/2 pound smoked sturgeon, separated into large flakes, skin and bones removed (you may substitute smoked whitefish, trout, or smoked salmon)

1If the potatoes have thick, gnarly skins, as older potatoes do, peel them. Otherwise, just scrub. Using the adjustable slicing blade set at 2mm in your food processor slice the potatoes crosswise into very thin slices and put them in a bowl of cold water. Do not use excess force with the food pusher as this will result in uneven slices. Leave them to soak for about 10 minutes, then drain and very carefully pat the slices completely dry with separate layers of paper towels.

2Put several inches of oil in an automatic deep fryer or a deep, heavy pan or skillet. Set the deep fryer or bring the oil in the pan to 350°F.

3In batches, deep-fry the potato slices, turning them with a wire strainer if necessary to cook them evenly until they turn light golden brown, 2 to 3 minutes. Lift out the basket or scoop out the potatoes with a deep-fry skimmer and spread them onto paper towels to drain. Sprinkle right away with salt and your choice of seasonings. Bring the oil back up to 350°F before adding the next batch. Arrange the chips attractively in one or more napkin-lined baskets and serve.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

1Using the large holes of reversible shredding disc in your food processor shred the potatoes. Change to the grating disc and grate the onion.

2Line a large bowl with a clean kitchen towel. Transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can (alternatively you can pick the mixture up by handfuls and squeeze dry). Transfer to another bowl. Add the egg, flour, baking powder, salt, and pepper. Stir with a fork until well blended.

3Heat about 1/4 inch of oil in a large, heavy skillet or in an electric fryer set at 350°F until it ripples and feels quite hot when you hold your hand over it. With a metal tablespoon, carefully place a spoonful of the mixture into the hot oil. Press down on the mixture with an offset spatula to form an evenly thick pancake about

3 inches in diameter. Add more spoonfuls, taking care not to overcrowd the skillet. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them over carefully with a slotted metal spatula. Transfer to a tray or platter lined with paper towels to drain. Continue with the remaining mixture. If not serving right away, allow to cool completely. When ready to serve, preheat the oven to 400°F. Place the potatoes on a baking sheet and heat in the oven until crisp, about 10 minutes.

4Meanwhile, in a small bowl, stir together the crème fraiche or sour cream and dill. Season to taste with lemon juice, salt, and pepper.

5To serve, transfer the hot potato pancakes to a platter. Spoon a small dollop of the crème fraiche mixture onto each pancake and top with flakes of sturgeon. Serve immediately.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)