GMA Recipe: Red Bliss Potato Chips

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Red Bliss Potato Chips
From chef and author Emeril Lagasse
Friday, October 7, 2005

From Emeril Lagasse's new cookbook, "Emeril's Delmonico: A New Orleans Restaurant with a Past." A tasty snack or side. Emeril made this while Good Morning America visited the UK.

Ingredients

2 pounds red bliss potatoes, scrubbed well and patted dry

6 cups vegetable oil

1 1/2 tsp. malt vinegar

1 1/4 tsp. salt

Directions

1. Using a mandoline or very sharp, heavy knife, slice the potatoes into rounds as thin as possible. Place in a large bowl of water to prevent discoloration.

2. Heat the oil in a large, heavy pot to 350-360° F.

3. Remove the potatoes from the water, drain in a colander, and pat dry completely with paper towels. Add the potatoes to the oil in batches, cooking until golden brown, turning with a spider or long-handled slotted spoon to cook evenly, about 2 minutes. Drain on paper towels.

4. Place the potato chips in a large bowl and toss with the vinegar and salt. Serve immediately.

Recipe copyright 2005, Emeril Lagasse from his cookbook, "Emeril's Delmonico: A New Orleans Restaurant with a Past"