I can’t decide which is my favorite thing to grow in the garden. Potatoes or corn.
But, I can tell you that I absolutely love growing potatoes!
I love it all. From handpicking the seed at the local Agway, to plunging my spade into the soil and exposing a rich bounty of gorgeous spuds on a cool September evening.
I think I even enjoy the challenge of battling potato bugs that are set on decimating my plants!
My favorite varieties are Yukon Gold and Red Pontiac. They seem to do the best in my soil for both size and numbers. And a Yukon Gold fresh from the garden, makes what just might be the best potato chip you have ever eaten!
I start by slicing the taters as thinly as possible. Next, they need to go into to a bowl of cold water, rinse them around and then dump the water. Do this several times until the water runs clear. You should dry the slices on a towel or paper towel. This process will give you a nice crisp chip that isn’t too starchy. Place a few slices into your favorite oil heated up to 330 to 350 degrees.
The chips will cook rather quickly. Take them out when they reach a nice golden brown color.
Hit them with a dash of salt or your favorite seasoning and you are good to go.
We really like to make up a batch of my dipping sauce when we have the fresh chips.
Next year you should try a batch. They are a nice finish to the growing season!
- ½ Cup Mayo
- 6 Tablespoons Ketchup
- 8 Tablespoons Horseradish Sauce
- Dash of Pepper
- Dash of Salt
- Blend all of the ingredients together.
- Serve immediately or allow to chill.
Leave a Reply