Rosemary Salt and Vinegar Chips
Source of Recipe
From "South's Best Butts" by Matt Moore
Recipe Introduction
"Say what you will about the store-bought version, this homemade brine really sets these chips over the top. I find that the brine used in this recipe is less harsh�and, of course, more flavorful�than the packaged stuff. It's so much better that you can count on eating several handfuls."
List of Ingredients
◦ 2 cups (16 ounces) malt or white vinegar
◦ 2 tablespoon sugar
◦ 2 tablespoons kosher salt
◦ 1 cup (8 ounces) water
◦ 2 large russet potatoes (about 2 � pounds)
◦ 1 tablespoon finely chopped fresh rosemary
◦ 1 teaspoon freshly ground black pepper
◦ Peanut oil
Recipe
Combine the vinegar, sugar, 1 tablespoon of the salt, and 1 cup water in a medium-size glass bowl, stirring until the sugar dissolves. Cut the potatoes into thin slices, using a mandoline or sharp knife. (Cut them as thin as you can.) Stir the potatoes into the vinegar; chill 24 hours.
Stir together the rosemary, pepper, and remaining 1 tablespoon salt in a small jar. Drain the potatoes; gently pat dry with paper towels.
Pour the oil to a depth of 3 inches into a large Dutch oven; heat to 340� F. Fry the potatoes, in batches, stirring occasionally, 2 to 3 minutes or until golden brown. Drain on paper towels, and immediately sprinkle with the rosemary mixture. Serve warm, or cool completely (about 10 minutes).
Serves 6
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