Tarbell’s Football Crisps

Serves 6 to 8

4 russet potatoes, peeled and sliced 1/16” thick

1 to 2 quarts canola oil

1 T pressed garlic

3 T unsalted butter

2 T chopped parsley

1 tsp salt

Freshly ground black pepper

 Place potatoes in a bowl of cold water and rinse well.  Dry completely, using a salad spinner and kitchen or paper towels.

Pour about 1-1/2 inches oil in a heavy 8 to 10” saucepan.  Do not fill pan more than a quarter full to prevent splattering and boiling over.  Heat the oil to 315⁰, using a deep-fat thermometer to check.  

 Fry the potatoes in batches for about 15 minutes per batch, until light brown and crispy, stirring constantly with a slotted spoon.  Drain each batch on paper towels and then remove to a large bowl.

Heat butter and garlic over medium heat in a small saucepan.  Do not brown garlic.  Drizzle mixture over the potatoes. 

Add the parsley, salt, and pepper to taste.  Mix carefully with a rubber spatula.  Serve hot.

©2000 Tarbell’s

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© 2002 Tarbell's