Recipes: Potato Chips (VEG)

So I finally got that white Christmas I've been wishing for my whole life. Problem is, it came after it got dark. Beggars can't be choosers I guess. In any case, I got snowed in because I am afraid of driving in the snow and was rummaging through my pantry to find something to eat and my Em was telling me about how she had so much food at her mom's and that fresh chips were coming out of the fryer. *DING DING* That was it, the spark of genius I had been waiting for. This recipe is so easy I just thought I'd put together a quick post and get it out to you all. Hope you enjoy!

Prep Time: 40 minutes
Cook Time: 2-3 minutes per batch


2 large russet potatoes washed/scrubbed
1 quart canola/vegetable oil (peanut oil is best but not as "good" for you)
salt to taste

Fill a large bowl about half way with cold water. If you have a mandolin this next step will take you 5 minutes. If you don't have a mandolin go buy one. Sorry, but it's just one of those kitchen tools that makes your life so much easier. Using the mandolin slice the potatoes lengthwise directly into the bowl of water. Once you are done with both potatoes drain the water and fill the bowl back up with clean water. You're trying to remove the starch from the potatoes. Drain the water one more time and let your potatoes rest for 20-30 minutes. In the mean time heat up your oil in your favorite cast iron pan or deep fryer. Bring the oil to 365 degrees. Now drain the potatoes and fill the bowl up with water one more time.

Thoroughly drain the potatoes and move them onto a dry towel. Working in small batches and making sure not to cook your arm off with splattering oil, fry the potatoes until they are your desired texture. I like mine a bit darker and crunchier. Remove them from the oil and sprinkle with salt or any desired spice. Repeat this step till all the potatoes are done.

A little eco-friendly tip I learned from my buddy Leon (@doublelg); when removing the chips from the oil place them on a used paper bag from the grocery store. They work better than paper towels and hold much more oil!

You can really use all sorts of seasoning with this recipe. For garlic chips, toss them with some finely minced garlic and a little extra virgin olive oil. Or for a bit spicier kick, try cayenne pepper and a cider vinegar.

To store the chips I put them in an air tight container and with a disposable tea bag filled with uncooked white rice.

Inspiration is everywhere!
--Joe Kwon

Chips & Dip - Amsterdam, Holland

Vincent: You know what they put on French fries in Holland instead of ketchup?

Jules: What?

Vincent: Mayonnaise.

Jules: God****.

Vincent: I've seen 'em do it, man. They f**king drown 'em in that sh*t

How could I resist quoting one of my favorite movies of all time? Ok so this isn't a particular restaurant I'm posting. This is only because I feel like chips (fries) in Amsterdam seem to be a dime a dozen and I don't have the time or waist line to go seeking the best chip shops in A-dam. I will tell you, they really DO drown them in Mayo or whatever sauce you want on them. I'm assuming most everyone either gets the mayo or ketchup, but they offer so many different sauces. Usually ranging from .40 to .60 euro per sauce.

Anyways I love me some fries so you know I'll be trying out a couple different stops while I'm here. Wish me and my belly luck!

--Joe Kwon

O'Donaghue's Pub 15 - Dublin, Ireland

This isn't really one of those places I'd blog about. The food was just, meh, but the Guinness was impeccable! It was like you could pick up the head on top with a fork. So thick and creamy! Just the right temperature!

I ordered this burger from the waitress who asked me "would you like pepper sauce?" I didn't quite understand what she was saying so I replied "Yes, bacon and cheese please." This is how Dublin is going to be for me. There is one great thing about this burger that I must include. If you could look past the overcooked patty and the soggy bacon, the meat itself was tasty! It had quite a bit of lamb in it giving it a nice rich flavor, at least that's what I think it was. The "chips" were hot but I'm starting to think the Irish aren't about fresh cut fries. Either that or I'm just not in the right food area. You put enough malt vinegar on fries and it'll make them taste just right.

--Joe Kwon