Sides Recipe

Wash and slice

Rinse the russet potatoes under cold water to remove any dirt. Do not peel unless you prefer peeled chips. Using a mandoline set to about 1.8 mm (1/16–1/8 in) or a very sharp knife, slice the potatoes into uniformly thin slices, about 1.8 mm thick. Uniform thickness ensures even crisping.

Soak

Place the potato slices into a large bowl and cover with cold water (about 1 liter). Agitate gently to release starch. Soak for 20–30 minutes to remove excess surface starch—this helps achieve crisp chips. For extra crispness, prepare an ice bath and transfer the potato slices into it for the last 5 minutes of soaking.

Dry thoroughly

Drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat them completely dry—any surface moisture will cause oil sputtering and make chips less crisp. Let them air-dry for 10 minutes if possible.

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 4–5 cm (2 inches) headspace. Attach a deep-fry thermometer to the pot. Heat the oil over medium-high heat until it reaches 175°C (350°F). If you don’t have a thermometer, test by dropping one slice—oil should bubble steadily but not aggressively.

First fry (blanch)

Working in small batches (a single layer, not overcrowding), fry the potato slices for 2–3 minutes until they are pliable but not colored. This step cooks the potato through. Use a slotted spoon to transfer slices to a wire rack or paper towel-lined baking sheet to drain.

Raise oil temperature

After blanching all batches, increase oil temperature to 190–195°C (375–385°F). Let it come to temperature between batches.

Second fry (crisp)

Return small batches of blanched potato slices to the hot oil and fry for 45 seconds to 90 seconds, or until golden brown and crisp. Watch closely—chips can brown quickly. Remove with a slotted spoon or spider and transfer to a paper towel-lined tray or wire rack to drain and cool slightly.

While chips are still warm, sprinkle with fine sea salt (about 2 tsp total across batches) and freshly ground black pepper to taste. If using smoked paprika, sprinkle about 1/2 tsp evenly over the chips while warm for a smoky flavor. Toss gently or shake the tray to distribute seasonings evenly.

Let chips cool for 2–3 minutes so they crisp fully, then serve immediately. Store any cooled chips in an airtight container at room temperature for up to 1 day for best texture; they will lose crispness over time.