A new classic of creative American restaurants
1 large russet potato, peeled (about 1/2 pound)
1/4 cup olive oil
4 garlic cloves, finely minced (about 1 tablespoon)
1 quart vegetable oil for frying
2 teaspoons salt
1. With a mandoline, slice potato into rounds as thin as possible. Rinse rounds with cold water until water runs clear, and dry potatoes thoroughly on paper towels.
2. In a small saucepan heat olive oil and garlic over low heat until garlic aroma is released, about 5 minutes. Place garlic and oil in blender and purée.
3. Heat vegetable oil in a large saucepan to 325 degrees. Fry the potato slices in several batches, stirring frequently with a slotted spoon, until potatoes are light golden, about 7 to 8 minutes. Place chips on paper towels to dry and sprinkle immediately with salt. Brush lightly with garlic oil. Serve immediately.
Note: The chips can be made several hours in advance and stored in an airtight container. Do not brush with garlic oil until they are reheated. If making chips in advance, reheat them in a 400 degrees oven for 2 to 3 minutes to re-crisp, then brush with garlic oil.
Garlic potato chips have become a new classic of creative American restaurants. The following method is the simplest one we've seen, though it still provides a great fresh garlic flavor. Serves 4