0.0 – 0 reviews • Recipes for Parties
| Level: |
Intermediate |
| Total: |
1 hr 30 min |
| Active: |
30 min |
| Yield: |
6 servings |
Ingredients
- 2 teaspoons ground fennel seed, toasted
- 1 1/2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon sweet smoked paprika
- 1 pound russet potatoes, sliced thin on a mandoline
- 1 teaspoon kosher salt
- Vegetable oil, for frying
Instructions
- For the cacciatore rub: Mix together the ground fennel, salt, onion powder, oregano and paprika in a small bowl. Set aside.
- For the chips: Place the sliced potatoes in a large bowl and cover with cold water. Let sit for 3 minutes. Drain well and cover with fresh cold water. Season with the salt and let sit for at least 1 hour or up to overnight at room temperature.
- Heat 2 inches oil in a large Dutch oven to 350 degrees F. Line a tray with paper towels and set aside.
- Drain the chips well and dry very well with paper towels. Working in batches, fry the chips until golden and crispy, about 3 minutes. Remove the fried potatoes to the lined tray and season with a pinch of the cacciatore rub. Transfer to a large bowl. Continue with the remaining chips, seasoning and adding to the bowl as you go.
- Toss the potatoes well to coat and serve.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
170 |
| Total Fat |
12 g |
| Saturated Fat |
1 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
207 mg |