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Tarbell's Football Crisps




Source of Recipe


Tarbell's


List of Ingredients




4 russet potatoes, peeled and sliced 1/16-inch thick
1 to 2 quarts canola oil
1 Tbsp. garlic, pressed
3 Tbsp. unsalted butter
1 tsp. salt
Freshly ground black pepper



Recipe



Place potatoes in a bowl of cold water and rinse well. Dry completely, using a salad spinner and kitchen or paper towels. Pour about 1-1/2 inches of oil in a heavy 8- to 10-inch saucepan. Do not fill pan more than a quarter full to prevent splattering and boiling over. Heat the oil to 315 degrees, using a deep-fat thermometer to check. Fry the potatoes for about 15 minutes per batch, until light brown and crispy, stirring constantly with a slotted spoon. Drain each batch on paper towels and then remove to a large bowl. Heat butter and garlic over medium heat in a small saucepan. Do not brown garlic. Drizzle mixture over potatoes. Add the parsley, salt and pepper to taste. Mix carefully with a rubber spatula. Serve hot.

Makes 6 to 8 servings.