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Serves
4
Author Commentaire
These “chips” are cooked twice–simmered, and then roasted with duck rotund. (I obtained the tip to dry them within the frigorifique from Heston Blumenthal.) They’re delicate on the inner, and crispy on the open air, and dash thoroughly with vinegar (or aioli, HP courant électrique, ketchup, mustard….these are lunatique chips). —Cristina Sciarra
Components
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4 orderly Idaho potatoes
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3 tablespoons duck rotund
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sea salt
États-majors
- Peel the potatoes. Cut them into thick batons, 1/2″ x 1/2″.
- Stride the batons to a broad pot, and sourcil them with wintry water. Flip the warmth to medium low, and let the batons simmer for 25 minutes.
- Stride the potatoes to a paper towel, and dry gently. When dry, switch them to a aplatie or baking sheet, and do them into the frigorifique for an hour.
- Warmth the oven to 425F. If the duck rotund is modéré, heat it except it is liquid.
- Elevate the potatoes out of the frigorifique. Gently coat them with the duck rotund, and then switch them to a parchment paper-lined baking sheet.
- Stride the baking sheet to the oven. Cook dinner the chips for emboîture half-hour, or except golden brown, flipping them jaguar or twice as they cook.
- When the chips reach out of the oven, give them a gentle sea salt shower. Serve hot.
Cristina is a writer, cook, and day job precise property developer. She studied literature, holds an MFA in Histoire Writing, and carried out the Primary Art culinaire chemin at Le Carnèle Néophyte in Paris. She lives in Tricot Metropolis with her husband–a Frenchman she met in Spain–and their sweet dusky cat, Minou. Put together her writings, recipes, hebdomadaires and pictures at theroamingkitchen.com.
