Garlic Butter Crisps

Ingredients

• 1 whole garlic bulb (wrapped in foil and roasted)
• 1 cup unsalted butter (melted over medium heat until the milk solids begin to caramelize)
• 3 cloves raw garlic (finely grated)
• 3 cloves garlic (roughly chopped)
• 0.25 cup fresh chives (finely chopped, plus more for finishing)
• 500 g Agria or russet potatoes (washed and sliced lengthwise 1 mm thick by hand or with a mandolin)
• 1 L neutral frying oil (approximately enough to half-fill a deep pan; actual oil absorbed will be much lower)
• fine salt (to taste, for seasoning the hot crisps)

Steps

1. 1

   Heat the oven to 160°C / 320°F. Wrap the whole garlic bulb tightly in foil and place it on a baking tray. Roast for about 35 minutes, until the cloves are very soft and fragrant.

2. 2

   Let the roasted garlic cool enough to handle safely. Slice off the base of the bulb, then squeeze the softened cloves out of their skins into a small bowl. Set the roasted garlic aside.

3. 3

   Place the butter in a saucepan or skillet over medium heat. Melt it gently until it is foaming and the milk solids begin to turn golden and caramelized, taking care not to burn them.

4. 4

   Add the grated raw garlic to the foaming butter. Stir continuously for about 1 minute, until the garlic loses its raw smell and begins to cook gently in the butter.

5. 5

   Add the roasted garlic to the pan and stir it into the butter until evenly distributed.

6. 6

   Add the roughly chopped garlic and finely chopped chives to the garlic butter. Stir briefly to combine, then keep the butter warm over very low heat while preparing the crisps.

7. 7

   Wash the potatoes thoroughly. Slice them lengthwise by hand or with a mandolin into approximately 1 mm thick slices. Work carefully when using a mandolin and use its hand guard.

8. 8

   Rinse the potato slices in cold water, changing or refreshing the water as needed, until the water runs clear and the excess starch has been removed. Drain well, then pat the slices completely dry with clean kitchen towels or paper towels; surface moisture can cause the hot oil to splatter.

9. 9

   Pour the neutral oil into a deep, heavy pan, filling it no more than halfway. Heat the oil to 160°C / 320°F, checking with a thermometer. Keep a lid or splatter guard nearby, but do not cover the pan while frying.

10. 10

    Add the potato slices to the oil individually, working in batches so they do not stick together or overcrowd the pan. Fry for 2–3 minutes, turning or separating them as needed, until lightly golden and crisp.

11. 11

    Lift the crisps from the oil with a slotted spoon or spider and drain them on paper towels. While they are still hot, season them with fine salt.

12. 12

    Pour or spoon the warm garlic butter over the hot crisps. Toss gently until the butter coats the slices without breaking them.

13. 13

    Finish with additional finely chopped chives and serve immediately, while the crisps are at their crispest.

Notes

The transcript does not specify exact quantities, so the butter, garlic, chives, potatoes, and frying oil amounts are practical estimates. Maintain the oil at about 160°C / 320°F and fry in small batches; excessively hot oil can brown the crisps before they become evenly crisp. The oil quantity represents the approximate amount needed to half-fill a deep pan, not the amount consumed.

Nutrition per serving

• snack
• appetizer
• American
• fried
• vegetarian
• restaurant-style
• potatoes
• garlic