The potatoes turned out GREAT

Holly says…

I think it would be best to use a straight concentration of ACV to soak them in, to get them a bit more zing.  They dried out overnight and curled up as dry as can be.  I think they’d be great for dipping just about anything into, but they don’t really have that salty addictive taste that I’d like in a chip, as I had to add too much water to the ACV.


Today we shot the Mosquito Lake School shots, then I shot the Cross country Team, then shot the community photos, and then some volleyball.  It was a really busy day.

One Response

  1. Dude! Nobody cares what you had for lunch. That is a great title for the “how-to” book on blogging by the way.

    Anyway, back to the chips see. . . In a recent edition of Cook’s Illustrated there is a great recipe for french fries. It calls for putting the fries on ice before frying. This will theoretically bring out a more flavorful fry as it more thoroughly cooks the inner potato pulp.

    try it out and let me know how it goes. Bon Apetito!

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