Easy, Crispy Olive Oil Potato Chips with Crème Fraîche & Caviar
Golden, crispy, and impossibly light, these olive oil potato chips strike the perfect balance between rustic comfort and elevated indulgence—especially when finished with crème fraîche and caviar.
Equipment
- Heavy-bottom 3-quart pot
- Mandoline or sharp knife
- Large bowl
- Paper towels
- Slotted spoon or spider
- Thermometer
Ingredients
- 6 medium Idaho® Gold potatoes
- 1 liter olive oil suitable for frying
- Salt to taste
Instructions
- Heat the olive oil in a heavy-bottom pot over medium to medium-high heat until it reaches 375°F.
- While the oil heats, wash and peel the potatoes.
- Slice the potatoes as thinly as possible, nearly translucent, using a mandoline or sharp knife.
- Rinse the slices in a large bowl of cold water, changing the water until it runs clear, about three washes.
- Pat the potatoes completely dry with paper towels.
- Fry the potatoes in batches, adding about one-third of the slices to the oil at a time.
- Remove the chips once deeply golden and crisp, using a slotted spoon or spider.
- Transfer to a paper-towel-lined plate or basket.
- Season generously with salt while hot.
- Serve immediately, or garnish with crème fraîche, caviar, and chives if desired.