This recipe will help you to make all those little spud dreams come true! And once you taste these (and how EASY), you’ll never give money to Ore-Ida for frozen again!
- 5 lb. bag of red potatoes
- I prefer Tony’s or simply some fresh ground sea salt and pepper
- Prepare a large bowl of water to keep the potatoes in prior to cooking. This does a couple of things for you. First, it keeps them from oxidizing and turning brown. Second, it washes the extra/surface starch out of our crispy-wanting way. AND, if you season your water, the potatoes will soak up some extra goodness.
- Wash those boogers, but do not peel them. Slice the ends of each potato so that you remove the little root stubble.
- Slice down horizontally to make “chips.” I like to vary my thickness a little. Why? Because I can’t ever decide which is best… Thick? Thin? Hell, I just want more!
- Slice the whole bag of potatoes. I mean, you don’t have to, but I do. And I never have any left over. Between what we all steal as they are pulled from the oil, and the seconds at dinner…. they go quickly!
- Heat your oil on High, and when it’s hot enough to fry, dump them in.
- Level them out with your spoon.
- Now, walk away. For real, go away. Go outside to take a smoke break, watch a couple of passes on the game…It takes awhile. Just remember: When they float; they are done. When they start floating that’s when they will start to brown. Toss them around in the oil until they are as brown and crispy as desired.
- Pull out, drain and season as you wish.
These are also great with dips, or topped off Moe’s BBQ style.
😦 That reminds me…. I MISS MOE’S…