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| 8 | Yukon Gold Potatos |
| 1/2 Cup | Olive Oil |
| 1 Tbsp. | Kosher Salt |
| 1 | Hot Water, 1 Liter |
| 4 Tbsp. | Potato Starch |
| 2 Cup | Baked Potato Stock |
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| 1. |
1st 4 Ingredients: Wash the potatoes under cold water and dry with paper towel. Cut into the skin of each potato 1 cm. Toss the potatoes with ½ cup of olive and season with the salt.
Bake for 25 minutes at 450 F. |
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| 2. |
Remove from oven and place the baked potatoes in a bowl with 1 litre of hot water (95 C, slightly cooler than boiling temperature), cover it and let it sit at room temperature for 2 hours.
Strain the mixture with a fine strainer, reserving the baked potato stock. Chill stock in preparation for next step. |
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| 3. |
Last 2 Ingredients: Put chilled baked potato stock into a pot and whisk in the potato starch. Continue whisking the starch and stock together and bring it to boil, forming a gel. Remove from heat.
Drying: Spread the potato gel on a sheet of parchment paper. The gel should be about 3 mm thick. |
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| 4. |
Dry in the oven at 135 F for 2 hours until fully dry. |
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| 5. |
Frying: Break the dried sheet into irregular pieces about the size of playing card. Fry these potato chips at 350 F until clear and crisp. Remove and place on paper towel, then season with kosher salt. |
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Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Potato
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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