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What You Need:
(To Serve: 4 to 6)
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4 cups vegetable oil or shortening
6 medium-sized baking potatoes (about 2 pounds), peeled
2 teaspoons salt
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 250°. Line a jelly-roll pan or large, shallow roasting pan with a double thickness of paper towels, and set it aside. In a deep-fat fryer or large, heavy saucepan, heat the oil to 360° on a deep-frying thermometer, or until a haze forms above it.
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2. With a large knife or a vegetable slicer, cut the potatoes into slices 1/16 inch thick and drop them directly into cold water to remove the starch and prevent them from discoloring. When ready to use, drain them in a colander, spread them out in a single layer on paper towels, and pat them thoroughly dry with more towels.
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3. Drop about ½ cup of the potatoes at a time into the hot fat and, turning the slices about with a slotted spoon, fry for 2 or 3 minutes, or until they are crisp and golden brown. Transfer the chips to the paper-lined pan and keep them warm in the oven while you proceed with the remaining batches.
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4. To serve, heap the chips in a heated bowl and sprinkle them with the salt. Game chips are traditionally served with roasted birds, such as pheasant, in which case they may be arranged in a circle around the bird and served on the same platter.
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