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Yukon Gold Chips





Yields
Serves 6



Total Time
1 hr 15 mins

The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy chips.

 

su-Yukon Gold Chips




Photo: Annabelle Breakey
 1 pound Yukon Gold potatoes, cut into paper-thin slices using a mandoline
  Vegetable oil for frying
  Fine sea salt
Step 1
1

Spread cut potatoes in bottom of a large roasting pan in a single layer. Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, stirring often, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about 25 minutes. Using a spatula, carefully lift potatoes every so often to keep them from sticking.

Step 2
2

Increase heat to medium-low (no higher) and cook potatoes, stirring often, until golden and crisp, about 30 minutes more. Drain on paper towels. Sprinkle immediately with salt.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 156Calories from Fat 52
% Daily Value *
Total Fat 9.1g14%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 123mg6%
Total Carbohydrate 20g7%

Dietary Fiber 2.3g10%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.