Curry Potato Chips
I love the weekend. Who doesn’t? It is a time to chill, to hang out, and to enjoy good food and a drink. This is also a time where I do most of my cooking, and thinking. My life is busy, like yours, I am sure. Meetings upon meeting, decisions upon decisions, and the busy tasks in between a work day. When we say TGIF (Thank God It’s Friday), we mean it, and I mean it as well. It is a time where we can take time and hang out with our kids, and it is a time where I can make every attempt to have them try something new to eat.
I had it all planned. Mixed skewers. My boys are now really starting to enjoy thinly sliced pork, beef, chicken, or whole shrimp, that are marinated, skewered, and grilled. I am really satisfied that they are trying new flavors, and attempting different types of protein.
This weekend, I prepared mix skewers of beef, shrimp, onion, and baby port0bella mushrooms, marinated in my standard soy sauce, pepper, garlic, oyster sauce, and honey. I wanted something that the kids could relate to, as I did not want them to freak out that a mushroom was next to their shrimp or beef. Trust me, it happens. I was hoping that a chip, and a colored chip, would distract them.
My kids love french fries. Two love them with ketchup, the other, standard salt. I was not going with fries this night. I wanted something non-fried, and went with a baked route. Bring on the curried potato chips. When brought to the table, it was like sharks on plankton. I plated, I saw, then they were gone. That is always a great sign.
- 3 yukon gold potatoes, skin on, cleaned, and thinly sliced into 1/8- – 1/4 inch slices
- 2 1/2 tsp curry powder
- 1 tsp of salt
- 4 tbsp unsalted butter, melted
Once all your potatoes are thinly sliced, soak them in a large bowl of cold water for about one hour.
Drain and strain the water, and make sure the potatoes are nice and dry.
Preheat your oven to 400 degrees.
Melt your butter with the curry powder. Enjoy the color. Take the potatoes, add them to a bowl, then mix the butter with the potatoes, making sure to coat all of the potatoes.
Cook in the preheated oven on baking sheets, in a single layer, for 20 minutes on each side. Be certain you keep an eye on them as you want a nice golden brown, not black, or burned. They will go bitter if you cook them too long.
When you have cooked, and flipped them, and cooked again, season them with salt. Plate and serve.
No ketchup needed. No Mustard. No sauce at all. The flavor of the curry and salt was enough to get everyone excited. My only fault, was I should have tripled the amount. 🙂