Barbecue Potato Chips
Chef Ken Callahan
New York City
House-made potato chips on the plate immediately upscale a burger, pulled pork sandwich, fish and chips or steak frites. These are fried in melted butter rather than oil, which seals in the smoky, slightly spicy barbecue coating.
4 large potatoes, thinly sliced lengthwise
2 lb. melted, clarified butter
1 tbsp. plus 1 tsp. ancho chile powder
1 tbsp. plus 1 tsp. smoked paprika
1 tbsp. plus 1 tsp. salt
2 tsp. barbecue sauce
1 tbsp. plus 1 tsp. Champagne vinegar
1 cup chopped cilantro, slightly chilled
1. Submerge sliced potatoes in cold water; hold until ready to fry.
2. In heavy-duty plastic bag, combine chile powder, paprika and salt. Add barbecue sauce to mix.
3. Meanwhile, heat butter to 320 F in deep fryer. Dry potato slices well and fry in hot butter until golden brown, turning several times; drain well.
3. In metal bowl, lightly toss fried chips with vinegar, then toss with spice mixture. Serve warm sprinkled with cilantro.
Photo courtesy of Idaho Potato Commission