Saratoga Chips

• 4 large oval idaho potatoes
• salt
• black pepper
• peanut oil (for frying) or vegetable oil (for frying)
• ice water
• 1/2 cup smoky barbecue sauce (optional)
• brown paper (bags)
• paper, toweling

1. Pare potatoes and slice thinly and evenly (a mandolin works well for this).
2. Submerge potatoes in ice water and allow to sit for about 30 minutes, separating slices so the starch on each is rinsed.
3. Heat oil in a large kettle or fryer to 375u0b0F.
4. Drain potatoes from the water and pat dry using paper toweling, making sure they are completely dry.
5. Fry potatoes in small batches, until golden.
6. Drain potatoes and place on clean brown paper, and season to your liking.
7. Keep potatoes in oven on low temperature to keep warm while finishing other potatoes, if necessary.
8. Serve chips with smoky barbecue sauce.

oval idaho potatoes, salt, black pepper, peanut oil, water, smoky barbecue sauce, brown paper, paper

Taken from www.food.com/recipe/saratoga-chips-243867 (may not work)