I agree with Kland01s. Fried sweet potatos they are so good!!!!
Thank you for your topic.
Have you seen the commercial line of chips called TerraChips? They are made from a variety of unusual potatoes including a blue. I generally find them at a health store or Trader Joe/Whole Foods carry them. The sweet potato ones are my favorite because although they are crisp, they just melt once you bite into them. I have had sweet potato chips in restaurant locally but they only served them for a short time, too bad because they had such a great taste.
I wonder if there is a particular type of potato that taste better when you fry for chips?
When I was in PEI a few weeks ago, I noticed that had many different varities of potatos and there has to be a difference in taste. I had never seen potatoes bloom blue, always white and I saw blue blooming potatoes. I wish I had obtained more info on potatoes at their potato museum.
Paul E. Smith
Try fried sweet potato! Yum….[:D]
Sundancer, I know I’ve mentioned this to you before, but you ought to try the same thing with sliced plantain. You should be able to find plantains at the Fresh Market over on Kingston.
You will love it! [:p]
Most of the chips I have bought recently appear to be processed potatoes. It appears to me that they are like instant potatos, formed and deep fried. The only taste to them seem to be from the spices applied.
I got sorta tired of that and I took several potatoes, thin sliced them, soaked them in water for about a hour, put peanut oil in my Fry Daddy and turned them loose at around 400 degrees.
They came out beautifully brown, crispy and while they were still hot, I salted all and some of them I added Cajun seasoning, some I added onion salt and some I added ground red pepper. All were good and I achieved a nice potato taste.
Probably cost me more than store bought chips but they were really good and worked well as a dip chip, good with my cheese and salsa. I made them quicker than I could have gone to the store and bought some chips and they were hot and fresh.
Paul E. Smith
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