This weekend we had a picnic dinner with our social distancing pod.
Everyone contributed something. For the apéritif, we brought bottles of prosecco and homemade churro potato chips.
Churro potato chips?
Yes! Like the fried-dough pastry available in Mexican restaurants, sprinkled with cinnamon and sugar, these potato chips are seasoned with the same. (Churros originated in Spain.)
The recipe bakes potato chips; there’s no deep fat frying.
The recipe was created by Ericka Sanchez of Nibbles & Feasts.
For dessert, serve them with this recipe for Potato Ice Cream (plain vanilla or chocolate ice cream will do).
That’s double food fun!
1. PREHEAT oven to 500°F. Grease 2 baking sheets with cooking spray or butter.
2. STIR the sugar and cinnamon together in a medium bowl. Set aside.
3. WASH, peel and pat dry the potatoes. Slice them 1/8 inch thick, using mandolin. Places the slices between paper towels and pat dry.
4. ARRANGE the slices in one layer on the baking sheets. Brush each potato slice with butter on both sides. Bake for 12-15 minutes, or until the edges are golden brown.
5. IMMEDIATELY DIP the potato chips into the cinnamon-sugar to coat, a few at a time. Repeat until all chips have been coated. You’re ready to enjoy them!
ABOUT YUKON GOLD POTATOES
Yukon Gold is a cultivar of potato characterized by its thin, smooth, eye-free skin and yellow-tinged flesh (photo #2).
Yukon Gold was developed in the 1960s by Garnet (“Gary”) Johnston in Guelph, Ontario, Canada. The cross was made in 1966 and Yukon Gold (named after its yellow-gold flesh) was finally released into the market in 1980.
Yukon Gold quickly became a favorite with fine-cuisine chefs. It can stand up to both dry-heat and wet-heat cooking methods.
Its waxy, moist flesh and sweet flavor make it an ideal potato for boiling, baking and frying. You can also use them for grilling, pan frying, and roasting.
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