California Farm Rolled Up Potato Chips

Name: California Farm Rolled Up Potato Chips
Total time: 7500 s
Yield: 1 person, 1 large potato
Cuisine: American
Ingredients: 1 large 1 pound Russet or Yukon Gold potato, skin on; 2 Tbs corn starch; 2 quarts peanut oil to fry, filter, and reuse; Sprinkle of flaked Maldon sea salt

Hobby Horseman @HobbyHorseman

California, United States

I started with the potato roll recipe posted by chef SALG in here, but experimented and made changes, I am afraid I will forget them if I dont post them in here. Thank you, Salg.

Hobby Horseman @HobbyHorseman

California, United States

I started with the potato roll recipe posted by chef SALG in here, but experimented and made changes, I am afraid I will forget them if I dont post them in here. Thank you, Salg.

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Ingredients

Prep 1/2 hour, deep fry 2 x 5 minutes

1 person, 1 large potato

1large 1 pound Russet or Yukon Gold potato, skin on
2 Tbscorn starch
2 quartspeanut oil to fry, filter, and reuse
Sprinkle of flaked Maldon sea salt
Equipment: precision mandolin slicer, deep fat fryer with basket
Cost: 50 cents

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Steps

Prep 1/2 hour, deep fry 2 x 5 minutes

1

Scrub and dry whole big potato with skin on, make potato slices as long and thin as possible, 1/16th inch, on mandolin. Sprinkle corn starch on cutting board, dip bottom of each moist potato slice in corn starch and roll tight. Corn starch will glue moist potato slices in rolls. Let dry 15 minutes.
2

Heat peanut oil to 350F degrees, place single layer of rolled potato slices in basket, lower into hot oil, fry 5 minutes, lift to drain. Raise peanut oil temperature to 375F degrees, lower potato slices again in hot oil, fry till golden brown, about 5 more minutes or less.
Drain, sprinkle with flaked Maldon sea salt, serve. Cool, filter and reuse peanut oil. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 31, 2022 19:29

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.