With 805 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
Here are three things you can do right now, I promise, that will improve how your home made potato chips turn out and one bonus idea!
Now for the bonus idea, that will have your guests raving about how inventive you are… when using russets, rather than slice the potato vertically into circles, slice it the entire length of the potato. This will make a unique presentation.
A few more tidbits:
Never salt the potato slices before frying (breaks down the oil), have a salt/pepper/spice mixture ready to go in brown paper lunch bags and add the warm chips, seal the bag shut and give the chips a shake. This is also a way that each guest can customize their chips. Personally I like mine with sea salt, fresh coarsely ground pepper and some Parmesan or powdered white or yellow cheddar cheese (available from King Arthur’s Flour). Surprise guests by fixing a small batch of chips and then dusting them with a cinnamon sugar salt mixture, sort of a savory sweet version.
Below are a couple of recipes for fresh made chips from our recipe files.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane