To avoid this difficulty the raw potatoes are stored in the low-temperature range which increases its heat taking capacity. As the oil temperature is high (195☌), the chips may get reddish color if it is not able to withstand high temperature.

It has to withstand high temperature in furnace oil to make crispy chips. Heat oil back to 300° in between batches of potato chips.To convert the raw potatoes into chips it has to pass from different processes. Serve chips topped with blue cheese sauce and sprinkled with remaining ½ teaspoon black pepper sprinkle with chives, if desired.Īpproximate nutritional values per serving:ģ02 Calories, 28g Fat (11g Saturated), 41mg Cholesterol,Ĥ96mg Sodium, 10g Carbohydrates, 1g Fiber, 3g Protein In batches, fry potatoes in oil 6 minutes or until golden brown and crisp with slotted spoon, transfer to paper towel-lined rimmed baking pan and immediately sprinkle with ½ teaspoon black pepper and remaining 1 teaspoon salt. Strain cream mixture through fine-mesh strainer into small bowl whisk in blue cheese.Ĥ.Drain potatoes transfer to paper towel-lined rimmed baking pan and pat dry with paper towel. Whisk in cornstarch mixture cook 8 minutes or until slightly thickened, whisking occasionally. Stir in garlic, wine and rosemary heat to a simmer. Add shallots and 1/2 teaspoon salt cook 2 minutes, stirring occasionally. In second medium saucepot, melt butter over medium heat. Place potatoes in clean large bowl add vinegar and enough cold water to cover let stand at room temperature 1 hour.Ģ.Attach deep fryer thermometer to side of medium saucepan add oil and heat over medium heat 30 minutes or until oil temperature reaches 300°.ģ.In small bowl, whisk cream, cornstarch and red pepper.

Drain potatoes rinse under cold water until water runs clear. Cover potatoes with cold water agitate potatoes with hand. 1/2tablespoon chopped fresh chives for garnish (optional)ġ.With mandoline, slice potatoes 1/8-inch thick transfer to large bowl.

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