Hot Garlic Potato Chips

"From the Union Square Cafe cookbook. I've made these and they are addictive. These can be made several hours in advance. Store in tightly closed container and reheat at 350 degrees until hot Toss with garlic butter at the last minute."
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  • With mandoline or sharp knife, slice potatoes about 1/16 inch thick. You should have about 6 cups. Place potatoes in large bowl and rinse with cool water until the water runs clear. Thoroughly dry potatoes, first in a salad spinner, then on paper towels. (Any moisture left on potatoes will cause the oil to spatter).
  • Pour oil into 6-quart heavy bottomed saucepan, 8 to 10" in diameter. The oil should be about 1 1/2 inches deep. Heat the oil to 315 degrees F.
  • Gently fry the potatoes in two or three batches until light brown and crisp. Stir with slotted spoon to ensure even cooking. Each batch should take 15 minutes to cook. If the potatoes brown faster, the oil is too hot.
  • As you remove each batch of chips, place them on a cookie sheet lined with paper towels. Place the chips in a large mixing bowl.
  • Over medium flame heat butter and garlicin a saucepan, without allowing garlic to brown. Drizzle butter mixture over potatoes, add parsley, salt and pepper, and mix thoroughly with a rubber spatula. Serve hot.

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Hi, My name is Donna. I live in Black Forest, just north of Colorado Springs with my husband, Jim (an engineer) and Ripley (Bichon Frisee) and Bogey (miniature Aussie). We love it here--we see lots of deer, sometimes a bear, cayotes, foxes, racoons, and squirrels. We have a huge pond on the property. The mallards are here now and they have babies every year. I was a buyer of electronics for the aircraft and medical industries for 26 years. I guess I'm semi-retired; I work occasionally when something comes up. My last job was in a bank. When that branch closed I quit and have been looking for something to do since then, either a job or volunteer work. Our daughter is grown and we have two grandkids, one girl and one boy. They call me Grammy Donna. I love to paint (watercolors), read, cook, scuba dive, garden and travel. Our favorite scuba destination is Cozumel and we go whenever we can. I would love to dive the Great Barrier Reef someday. My husband loves my cooking and always asks that I cook enough for leftovers for lunch. Once at a work gathering one of his co-workers came up to me and said "Jim's lunches are the envy of everybody here". My mother would never let me cook, so the minute I moved away cooking became my passion. As a teen I copied recipes out of her magazines, saving them for when I was on my own. I love planning menus for the week and try to make our meals interesting and varied. Living at an altitude of 7,500 feet makes baking difficult, even using the high altitude adjustments. Also, I love to garden, but the growing season is only three months if we're lucky. I have seen it snow after Memorial Day here. My pet peeve is people who think they are better than eveyone else and people that tailgate me when driving. Also, people who start out their reviews "I'm not going to rate this because bla bla bla. They don't seem to know that by not rating they are giving the recipe 0 stars, thus lowering the total rating of the recipe. Also reviews that state that they made a recipe but added this and changed that and say that "this way it's better" Why don't they just post their own recipe? I do not give bad ratings. This is supposed to be a friendly community and there is no reason to hurt someone's feelings. This is not Iron Chef or Hell's Kitchen. I have been cooking long enough to tell by reading a recipe whether we'll like it or not.
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