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Serves
4
Creator Notes
These “chips” are cooked twice–simmered, after which roasted with duck elephantine. (I got the tip to dry them within the freezer from Heston Blumenthal.) They are gentle on the inner, and crispy on the open air, and inch thoroughly with vinegar (or aioli, HP sauce, ketchup, mustard….these are versatile chips). —Cristina Sciarra
Elements
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4 huge Idaho potatoes
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3 tablespoons duck elephantine
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sea salt
Directions
- Peel the potatoes. Decrease them into thick batons, 1/2″ x 1/2″.
- Pass the batons to a huge pot, and mask them with chilly water. Flip the warmth to medium low, and let the batons simmer for 25 minutes.
- Pass the potatoes to a paper towel, and dry gently. When dry, pass them to a plate or baking sheet, and build them into the freezer for an hour.
- Heat the oven to 425F. If the duck elephantine is solid, warmth it till or no longer it is liquid.
- Rob the potatoes out of the freezer. Gently coat them with the duck elephantine, after which pass them to a parchment paper-lined baking sheet.
- Pass the baking sheet to the oven. Cook dinner the chips for roughly half-hour, or till golden brown, flipping them a pair of times as they cook.
- When the chips advance out of the oven, give them a delicate-weight sea salt shower. Encourage sizzling.
Cristina is a creator, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Primary Cuisine route at Le Cordon Bleu in Paris. She lives in Jersey Metropolis along with her husband–a Frenchman she met in Spain–and their sweet dusky cat, Minou. Note her writings, recipes, publications and photography at theroamingkitchen.com.
