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Blue potato chips PDF E-mail
Written by Launie Kettler   
Monday, 29 August 2011 19:19

We received the most beautiful treat in our CSA this week - blue potatoes. I had never seen them before we started getting the CSA from Maplewood Organics 3 years ago. I've tried them in a few dishes, and sadly they lose their color when they go into a soup or stew. Roasting them helps preserve their color a little bit, but they still fade.


But, this weekend we discovered a technique that not only keeps their color, but enhances it.


Hello, blue potato chips.


The potato chips aren't only gorgeous, they also have the right starch content and are off-the-chart delicious.  (They also helped distract us from Hurricane Irene, or "Hurricane Ford Pinto" as I christened it.)


Blue Potato Chips

2 cups very thinly sliced blue potatoes

Peanut oil

Kosher or sea salt


In a flat bottomed sauce pan add enough peanut oil to come halfway up the side. Attach a candy thermometer to the saucepan, and when the temperature of the oil reaches 350 degrees, slowly start adding the potatoes in batches. (Drop them in slowly so there's no splash back.) Don't overcrowd them. The potatoes will be done when the edges turn brown (as opposed to blue) and the white of the potatoes turns slightly dark. (Approximately 5 minutes.) Let drain on paper towels and and season liberally with kosher salt.


Serves 4 people for an snack, or 2 people as a snack in a hurricane.


(Photos by Launie Kettler)

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