Duck Fat-Fried Sweet Potato Chips
Mandoline-cut sweet potatoes fried in rendered duck fat then sprinkled with coarse salt and freshly-ground pepper..
Salt and Pepper Sweet Potato Chips frying in Duck Fat
Wash and peel as many sweet potatoes (garnet yams) as you intend to fry. Using a mandoline set to about 1/16″, slice potatoes on a bias directly into a bowl of ice water. Allow potatoes to sit in ice water for 1 hour, then spread out on clean kitchen towels and pat completely dry.
Heat rendered duck fat (substitute beef tallow) in a scrupulously-clean skillet to a depth of about 1/2 inch until it shimmers. On my electric stove, I set the dial to mark below medium. If the oil is smoking, the pan is too hot.
Place sliced potatoes into hot oil and fry, turning once, until golden brown, about 1 1/2 minutes per side. Work in batches so as not to crowd the pan. Transfer to kitchen towels to drain and season immediately with coarse sea salt and freshly-ground pepper. These chips are best served still hot, but still great at room temperature.
Dink said,
November 7, 2009 at 6:40 pm
That looks great. I love oven roasted chips and those look even better and easier. Would lard work?
Ren said,
November 7, 2009 at 7:35 pm
My guess is yes. Might taste slightly porky, but that might be a good thing. Let us know if you try it!
Wardeh @ GNOWFGLINS said,
November 7, 2009 at 7:08 pm
Yumm!!
sustainableeats said,
November 7, 2009 at 10:16 pm
Last week when dh was out of town I made the kids potato chips fried in tallow for dinner. I stood there frying for about an hour and each batch was gone as quickly as it hit the plate. They asked for them again every night so I promised them we’d go get a fry daddy next week so we can make bigger batches.
I can’t wait to find sweet potatoes at the farmer’s market! I haven’t been for a month or so, they might already be there now. I tried beets & carrots since we had those and they didn’t come out so well. I really need to find a duck farmer…
Ren said,
November 7, 2009 at 10:44 pm
Yes, tallow works great!
Delicata squash makes really good french fries. Can be oven-baked or fried.. http://bit.ly/17ni2E
sustainableeats said,
November 7, 2009 at 11:50 pm
OOOHHH. I’ve got a box of those just sitting around! Do you julienne? Or what is the easiest shape to cut squash into? Crescents? I’ve never tried anything but cubes before. Fry daddy, FRY!
Ren said,
November 7, 2009 at 11:55 pm
Split delicata squash in half lengthwise and scoop out the seeds. Split halves into wedges, arrange skin-side down in a heavy skillet. Season with fresh lime juice and smoked chili powder and roast in a 350 degree oven until tender/crisp and golden brown, about 20-30 minutes.
sustainableeats said,
November 8, 2009 at 12:31 am
Yum! The lime will have to wait until my yuzu is producing but I am making an exception for spices so chile powder I can do! And what is that yummy green sauce you have drizzled over these bad boys?
Ren said,
November 8, 2009 at 11:44 am
Avocado Mayonnaise
1 pastured egg yolk at room temperature
1 teaspoon homemade mustard
1 teaspoon fresh lemon juice
3/4 to 1 cup raw organic avocado oil
1/2 ripe avocado, mashed
generous pinch of sea salt
In your food processor, place egg yolk, mustard, lemon juice and salt and process until well blended, about 30 seconds. With the motor running, add oil in a very slow, thin stream. The mayonnaise will thicken as it stands.
Jeff said,
November 9, 2009 at 8:13 am
Hmm, now if we only had a Mandoline. :-)
Ren said,
November 9, 2009 at 8:17 am
You can cut them into French fries by hand. Just as tasty!