Title: Curried Potato Chips
Categories: Side Check
Yield: 2 Servings

1	lg	Idaho potato
1	c	Vegetable oil for frying
1		Garlic clove(s) finely minced
2	ts	Mild curry powder
1/4	ts	Salt

Peel the potato if desired, it is not necessary. Slice it very thin and put the slices in a colander. Rinse them with cold water and dry them between paper towels.

Heat the vegetable oil in a 10-inch skillet to about 350F. It is hot enough when a potato slice sizzle on contact.

Fry the chips in batches, 5-6 at a time, and keep them moving as they cook to make sure they brown evenly and don't stick. When they turn golden brown, use tongs or a slotted spoon to remove the chips to paper towels to drain.

When all the chips are fried, place them in a bowl. Place about 1 tbs of the hot frying oil in a small bowl, add the garlic and let it sit for 30 seconds. Add the curry powder and salt and stir well. Drizzle this mixture over the chips and toss very gently to coat all the chips. SErve warm or at room temperature.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 71

previous

next