At a Glance
- Potato Type: Multiple
- Prep Method: null
- Special Requests: Kid Friendly
- Cuisine: American
- Yield: 1
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
- 2 pounds of potatoes, your choice
- Celtic Sea Salt
- Peanut oil for frying
Wash and dry the potatoes. Using a sharp knife, slice the potatoes, thin, but not too think where you can see through them. Place sliced potatoes in cold water. Let sit 5 minutes and then drain water and repeat with fresh water. Do this 3 times.
Fill a large Dutch oven three quarters the way up with water. Bring to a rapid boil. When water boils, add kosher salt and then drop your potatoes in the water (I did mine in two batches. first the fingerlings and then the purple. the water does change colors, thus I was afraid that the water would change the color of my fingerlings).
Let boil for 30 seconds and then turn off the heat. Cover the pot and let rest for 3 minutes. Using a mesh utensil remove the potatoes and drain in a colander.
Once drained place on a parchment lined baking sheet. Do not overlap. Find a place in your backyard where you get complete sunshine. Leave in the sun for 6-8 hours. This is a 2 day process. I left the potatoes in the sun for 8 hours the following day (it is best if the temp outside is 80* or warmer).
In a large Dutch oven, heat oil to 350* (I use a candy thermometer). Fry potatoes in batches. These fry very quickly as all the moisture has been removed from the potato. Frying them will only take 10 to 20 seconds. Do not walk away from your pan or you will have very burnt chips.
Using a slotted spoon or mesh, bamboo strainer, place on paper towels to drain (I line a rimmed baking sheet with lots and lots of paper towels). Immediately sprinkle with Celtic Sea Salt or any seasonings you may choose (I sprinkled some with truffle salt – yum).
These won’t last long; I suggest you make a double batch.