That's what happened tonight. I bought more Long White Potatoes at the Greenmarket on Saturday and, not sure what to do with them, I found myself craving Potato Chips. So, figuring they couldn't be too hard, I decided to make some. I bought some Yams at the supermarket for some color variety and I was all set. Sadly, however, it didn't work. Perhaps I didn't slice the Potatoes and Yams thinly enough; perhaps I used the wrong pan. Either way, the Yams (which I fried first) were soggy and greasy. By the time I got up to the Potatoes, I was tired, warm and needed to make the apartment less smoky. So I turned down the heat and cooked my thin Potato slices. Surprisingly enough, they were delicious. I served them with Glazed Hot and Sassy Cornish Hens.
Here, then, is a very simple recipe for you. And if anyone has advice about making homemade Potato Chips (something that doesn't involve a Deep-Fat Fryer since I don't have one), that would be much appreciated.
Rondelles de pommes de terre
- 3 Yams, peeled
- 3 Long White Potatoes, peeled
- Cold Water
- Vegetable Oil
- 1/8 teaspoon Kosher Salt, or to taste
- Smidgen Lemon Pepper
Cut Yams and Potatoes into slices as thin as possible. If you have a Mandoline, feel free to use it. Otherwise a very sharp knife will do just fine.
Heat Vegetable Oil in a skillet over a medium flame. Cook Yams and Potatoes separately (first one, then the other). Lay Yam (or Potato) slices in the skillet and cook, turning occasionally with a spatula, until cooked through. Place in serving bowl and toss with Lemon Pepper. Serve warm.