Tuesday, September 13, 2011

Steve's Pan Fried Potato Chips

Steve whipped these up today. They were perfectly cooked and super delicious! Fry some onions with them if you want (yum!), but tonight our's were simple salt and peppery goodness.

All you need: pan, spatula, potatoes, oil, salt, pepper, plate and about 15 minutes!

Steve started by slicing russet potatoes really thin and coating the bottom of a cast iron pan completely with olive oil. Use baking potatoes and any type of oil you like. Leave the skin on your potatoes, they are good for you. Place the slices in a single layer (for the most part) in the cold pan, then turn the heat to medium-high. Sprinkle with salt and a drizzle of oil. Check after about 10 minutes, checking the undersides for color until the bottom side is a deep golden brown. Turn all potatoes then remove to a plate after the underside is golden (several minutes more).

Add salt and pepper to your taste. Awesome with ketchup!



  1. Thanks for the recipe..."really thin" = ? (how many millimetres?)

    1. I'm going to say 2mm would be about right. For me, I try for thin enough that the raw slices have some flexibility to them and you can see light through them.

  2. Nice and simple. Just what I was looking for. Thanks.

  3. using minced onion is good too.


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