Potato: Tailgate Potato Chips
Source of Recipe
www.coldhardfootballfacts.com
Recipe Introduction
"Couple things you need to know first. One, you must use russet (or Idaho) potatoes. Other varieties of potatoes have lower starch contents and just don’t cut it in the magnficent realm of fried potatoes. Two, mixing a little corn starch into the oil is something of a secret to making your fried foods crispier. If you forget the corn starch, your chips just won’t get as crispy as they should. Here’s how it’s done (makes about 2 pounds of potato chips)"
List of Ingredients
4 large, oblong (think football shaped) russet potatoes
1 to 2 quarts of vegetable or peanut oil plus another 1/3 cup of oil
1 1 /2Tablespoons corn starch
Salt and pepper
Other select spices
Vinegar Recipe
The night before the game, brush any dirt off the potatoes with your hands, or gently scrub clean with a dry, food-grade brush. Do not skin the potato. Hold the potato perpendicular to your body and cut it into circular slices, starting at one narrow nose of the potato and working your way to the other end of the potato. Slices should be relatively thin, usually less than one-eighth of an inch.
Mix the slices with the one-third cup of oil in a large, microwave safe bowl. Cover tightly with plastic wrap and heat in the microwave until tender, about 7 to 9 minutes. Pat dry on paper towels and let cool. When cool, store in an airtight container and bring them with you to the parking lot. (NOTE: In a pinch, you can do away with microwaving the chips and just slice them up and fry them on gameday. They’ll still come out pretty good, but won’t be as crunchy.)
On gameday, heat the oil to about 385-395 degrees in a cast-iron Dutch oven or in your tailgate deep-fryer. When oil reaches temperature, carefully drop in half the potato slices with fry basket. Cook about 4 to 5 minutes, or until golden brown. Remove, pat dry with towels and while still hot season with salt, pepper, vinegar or other spices of your choice. For a change of pace, sprinkle a little barbecue rub or Creole seasoning on your chips.
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