Potato Chips with Fleur de Sel de Guerande - russet potatoes

Method

• Slice the potatoes into paper-thin slices using a mandoline or a very sharp knife.
• As soon as the potatoes are sliced, put them in a bowl of ice water.
• Heat the oil to 325F in an electric deep-fryer or a heavy deep saucepan.
• If using a saucepan, you will need a deep-fat fry thermometer to make sure that the oil stays at a constant temperature.
• Lift the potatoes from the water and arrange them in a single layer on a clean dish towel.
• Wrap the towel around the potatoes and wring out as much water from the potatoes as you can without crushing the slices.
• If the potatoes are still damp after the towel will absorb no more, transfer to another towel and wring again.
• Fry the potatoes in two batches; your goal is to make sure all the potato surfaces are in contact with the hot oil, so crowding is a no-no.
• Stir the slices as needed to keep them separate and fry until tender enough to become floppy, but not brown, about 4 minutes.
• Remove from the oil with a slotted spoon and put on a wire rack set on a sheet pan to catch the drips.
• Let cool.
• Once all the potatoes are fried and cooled, heat the oil to 375F.
• Fry the once-fried potatoes in three batches until browned and crisp, 30 to 45 seconds per batch.
• Transfer onto a double layer of paper towels to drain.
• Immediately sprinkle the chips with the salt and serve warm.
• I like shaking the chips with salt in a paper bag to coat them better and to remove additional oil.
• Universal as the love of chips may be, not everyone agrees on what makes the perfect cut for a chip.
• Different chips can be turned to different purposes.
• Crinkle-cut chips prove best (or at least less frustrating) for dipping in clam dip.
• Thicker chips might do the job with steak tartare or Nicoise salad.
• Thinner chips may be best for light snacking with a sip of Highland single-malt whisky before or after dinner.