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Homemade Potato Chips
Makes 12 - 16 servings
INGREDIENTS
4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean
Peanut oil for deep frying
Kosher salt
Seasoning possibilities
Salt mixed with cayenne
Freshly grated Parmesan
Salt mixed with chopped fresh thyme or rosemary
Thinly sliced or slivered truffles
METHOD
1
If the potatoes have thick, gnarly skins, as older potatoes do, peel
them. Otherwise, just scrub. Using the thinnest slicing blade in your
Food Processor slice the potatoes crosswise into very thin slices. Use
the white continuous feed disk and open the small trap to allow
potatoes to continuously feed through processor into a large mixing
bowl filled half way with cold water. Do not use excess force with the
food pusher as this will result in uneven slices. Leave them to soak
for about 10 minutes, then drain and very carefully pat the slices
completely dry with separate layers of paper towels.
2
Put several inches of oil in an automatic deep fryer or a deep, heavy
pan or skillet. Set the deep fryer or bring the oil in the pan to 350°F.
3
In batches, deep-fry the potato slices, turning them with a wire
strainer if necessary to cook them evenly until they turn light golden
brown, 2 to 3 minutes. Lift out the basket or scoop out the potatoes
with a deep-fry skimmer and spread them onto paper towels to
drain. Sprinkle right away with salt and your choice of seasonings.
Bring the oil back up to 350°F before adding the next batch.
Arrange the chips attractively in one or more napkin-lined baskets
and serve.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
Potato Latkes
Makes 12 servings
The ever-popular potato pancakes of the Jewish kitchen make a
wonderful appetizer, side dish, or even a vegetarian main course.
INGREDIENTS
8 medium baking potatoes, peeled and trimmed
to fit processor Feed Tube
1 medium onion, peeled and cut into quarters
Lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
2 tablespoons unsalted butter, melted
Peanut oil
Freshly grated nutmeg
Salt and pepper to taste
Watercress, for garnish
Caviar, for garnish (optional)
Applesauce, for garnish (optional)
Crème fraiche or sour cream, for garnish
METHOD
1
With the Shredding Blade large side up in your food processor,
shred the potatoes and onions by adding the white disk blade and
opening the small slide to allow continuous feed of vegetables into
a large mixing bowl. Toss them with a squeeze of lemon juice. A
handful at a time, squeeze out as much liquid as possible from
the shreds.
2
In another mixing bowl, stir together the flour, milk, egg, baking
powder, and nutmeg. Stir this batter into the potatoes and then stir
in the melted butter.
3
Heat a large, heavy skillet over medium-high heat. Add an even film
of peanut oil about 1/4 inch deep and, when it is hot, form pancakes
about 1 heaping tablespoonful large, spreading out and smoothing
the top surface with the back of the spoon. When the undersides are
golden brown, about 3 minutes, use a metal spatula to flip the
pancakes over and cook until their other sides are browned.
4
Serve the pancakes as a side dish or appetizer, garnished with
watercress. If serving as an appetizer, also accompany the pancakes
with your choice of caviar or applesauce, along with some crème
fraiche or sour cream.
Recipe Courtesy Wolfgang Puck
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