M.F.K. Fisher’s Potato Chips Recipe (2024)

I fry potatoes sliced or cut this way. Peel and slice or cut them any way you like. Place the potatoes in cold water for about two hours. Dry them.Then place them in a pan, cover with cold oil and let the temperature rise. Do not touch them!! until the color tells you they are ready. Drain them, sprinkle them and they will be ready to eat.

For your information, the potato chips that MFK Fisher wrote about so passionately, the ones she called 'the keenest gastronomic moment of my life' were, in fact, fried in duck fat.

Ever try spreading your drained chips on a wire rack and zapping them with a hair dryer set on low? Major difference when you cook them.

I thought I was the only one with a thing for Jack in the Box tacos!

In my experience, the chips come out even better, if you cook them until they just begin to take on colour, then drain them, let them cool for a little while and fry them again until they are done.

After the hairdryer, I add product, blow dry again and set with spray. Blowdryer? seriously?

Omg, I love their "dog food" tacos. The friends that introduced me them called them that.

Nope, I love them too!!

I agree with Santosricardo; it's also the way i make french fries. They ALWAYS come out crisp on the outside, moist on the inside. And i do NOT peel them. Not only has no one ever complained, my chips and fries are always complimented. As Jeffrey Steingarten wrote years ago, there is much too much mythology about fries, and chips. Simple and direct produce fantastic results! But yes, U do have to dry them well before cooking.

Great, simple recipe. I used mini potatoes and didn’t bother peeling them.

It seems that a variety of fats could be used. I had fried bacon in the frying pan earlier in the day and simply added canola oil to bring it up to roughly 2 inches. Fried for 15 minutes, until they looked tasty!

Cooked very fast! Good, but I might stick with bagged for the effort.

Two suggestions: 1.) if you have a "deyhdrate" setting on your oven or toaster oven - I have both - spread them out on a sheet and put them in for 10 minutes after blotting excess drips. 2.) duck fat makes everything better. I keep a jar in the fridge at all times and use it in small quantities in anything I cook in the airfryer. Just melt a couple tablespoons and toss the dried potatoes in it before cooking them in the air fryer.

For your information, the potato chips that MFK Fisher wrote about so passionately, the ones she called 'the keenest gastronomic moment of my life' were, in fact, fried in duck fat.

Ever try spreading your drained chips on a wire rack and zapping them with a hair dryer set on low? Major difference when you cook them.

I agree with Santosricardo; it's also the way i make french fries. They ALWAYS come out crisp on the outside, moist on the inside. And i do NOT peel them. Not only has no one ever complained, my chips and fries are always complimented. As Jeffrey Steingarten wrote years ago, there is much too much mythology about fries, and chips. Simple and direct produce fantastic results! But yes, U do have to dry them well before cooking.

In my experience, the chips come out even better, if you cook them until they just begin to take on colour, then drain them, let them cool for a little while and fry them again until they are done.

I fry potatoes sliced or cut this way. Peel and slice or cut them any way you like. Place the potatoes in cold water for about two hours. Dry them.Then place them in a pan, cover with cold oil and let the temperature rise. Do not touch them!! until the color tells you they are ready. Drain them, sprinkle them and they will be ready to eat.

So, Kim, where in Atlanta have you found a Jack in the Box,?

I thought I was the only one with a thing for Jack in the Box tacos!