Potato Chips

While I had all the oil and potatoes available, I decided to make one more thing with it. This one was pretty obvious, really. Cut your potatoes into thin disks, fry them, and ta-da…

Potato Chips

Apart from the shape, there is really only one difference between these and the french fries: Fry them once at the high temperature and not twice. Like most fried food, these are best fresh. I can’t really tell you how they are the next day as there are typically none left. 

Several months ago I posted about making potato chips in the microwave. You can quickly get your snack on with that method, but it doesn’t quite match the fresh-out-of-the-fryer taste. The microwave chips had some benifits: arguably a bit crunchier, harder to burn the chip (and yourself), and less mess. If you are looking to make chips for one or two, use your microwave. If you want chips for 5 or more, deep frying them is the way to go.

I might as well describe the process in detail for those who like specifics (me!), so click through…

French Fries

Serving yesterday’s burgers on an empty plate just wouldn’t be right. It didn’t take much thought to decide what side dish best accompanies burgers. Obviously, I had to make French fries.

Burger and fries.

Fresh French fries are everything that frozen, fast food fries are not: crispy on the outside, light and fluffy on the inside, and a true potato flavor. Contrary to what many people think, French fries are neither difficult nor particularly messy to make. A pot, oil, potatoes, and salt are all you really need. Once it is set up, large batches can quickly be made–which is a good thing, as these are fairly addicting. Not that the basic recipe needs any changing, but I borrowed a trick from Cooks Illustrated to get these extra crispy.

A big plate of fries.

Click through for the recipe and tips on frying.