Chef Jose Garces
- ½ lb pink fingerling potatoes, sliced thin on a Japanese mandolin
- 4 cups potato brine (recipe follows)
- 1 cup house ranch (recipe follows)
- 6 cups vegetable oil (for frying)
- To taste, salt
- 2 cups purified water
- 2 cups apple cider vinegar
- ½ cup salt
Combine water, vinegar and salt in a nonreactive container and mix until salt is completely dissolved. Rinse cut potatoes thoroughly under cold running water and submerge in brine. Refrigerate until ready to use.
- 2 ea egg yolks
- 2 tbs white wine vinegar
- 1 tbs roasted garlic
- 1 tbs shallot confit
- 1 tsp dry oregano
- ¼ tsp cayenne pepper
- ⅔ Cup vegetable oil
- ⅓ Cup buttermilk
- 1 tbs fresh chives, minced
- 1 tbs Italian parsley
- To taste, salt and fresh ground pepper
In a food processor, combine egg yolk, vinegar, roasted garlic, shallot confit, dry oregano and cayenne pepper and puree until smooth and the egg whites are frothy, about 2 minutes. Slowly add vegetable oil and continue to puree until emulsified. Add buttermilk and season to taste with salt and fresh ground pepper. Fold in chives and parsley just before serving.
Preheat vegetable oil in a large soup pot to 300°F.
Remove potato slices from brine and pat dry with a kitchen towel. In batches, fry potato slices until golden brown and crispy, about 3-4 minutes. Carefully remove chips to a paper-lined sheet tray to drain. Season to taste with salt.