-
1
With a mandoline or sharp knife, slice the potatoes about 1/16-inch thick.
-
2
You should have about 6 cups.
-
3
Place the potato slices in a large bowl and rinse with cold water until the water runs clean.
-
4
Thoroughly dry the potatoes, first in a salad spinner, then on paper towels.
-
5
This is important because any moisture left on the potatoes will cause the oil to splatter.
-
6
Pour the oil into a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter.
-
7
The oil should be 1 1/4 to 1 1/2- inches deep and the pan no more than a quarter full.
-
8
This prevents any bubbling over when frying the potatoes.
-
9
Heat the oil to 315 degrees on a deep-fat thermometer.
-
10
(To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil.
-
11
It should float to the surface and lightly brown in about 2 minutes) Carefully fry the potato slices in 2 or 3 batches until light brown and crisp.
-
12
You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking.
-
13
Each batch should take 15 to 20 minutes to cook.
-
14
(If the potatoes brown in much less time, the oil is too hot.
-
15
This will result in a chip that is neither cooked through nor crisp.)
-
16
As you remove each batch of crisp potato chips, place them on a cookie sheet lined with paper towels.
-
17
When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably.
-
18
Over a medium flame, heat the butter and garlic over the potatoes, add the chopped parsley, salt and pepper, and mix thoroughly with a rubber spatula.
-
19
Be careful not to crush the chips.
-
20
Serve hot.
-
21
The chips can be made several hours in advance.
-
22
Store in a tightly closed container and reheat in a 350 degree oven until hot.
-
23
Toss with the seasoned garlic butter at the last minute.
