Smoked salt and vinegar chips

AT A GLANCE

  • Serves 6 people

The choice of potato is essential here. Russet Burbanks are great for a crisp texture. Pep them up with any spices you like.

  • 4 large russet Burbank potatoes
  • 200 ml white wine vinegar
  • For deep-frying: vegetable oil
  • 1 tbsp smoked sea salt
  • ¼ tsp smoked hot paprika
01   Peel, then thinly slice potatoes on a mandolin and transfer to a bowl. Add vinegar and set aside to marinate (30 minutes). Drain and pat dry.
02   Meanwhile, heat oil in a deep-fryer to 160C. Add potato slices in batches, turning continuously until light golden and crisp (3-5 minutes). Drain on absorbent paper, then combine in a bowl with sea salt and paprika. Toss to combine and serve.

Topics:

SNACK, WINTER, POTATOES, PAPRIKA, MODERN AUSTRALIAN

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LUCY WEIGHT

FEATURED IN

Aug 2013

Aug 2013

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