

Every year we try to grow something we've never grown before. Last year it was corn.
This year we grew potatoes!
(In old rubber tires stacked three high.)
We've been harvesting a few spuds at a time by gently picking the top tire up a little and reaching in under the plant and pulling out a potato. Potato picking just might be our new summer sport. Its just so darned fun and the kids get such a kick out of finding "the monster ones".
Spud is coming to an end here, but before it does, I wanted to share with you my kids' most favorite potato recipe.
Potato chips, of course!
What else?
We must really have a thing for chips. I just remembered our Terra Chips. But who really cares when you grow them yourselves. Eh?
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Homegrown Potato Chips
You will need:
Knife or Mandonlin
Potatoes
Salt
Olive Oil
Iron skillet (or fryer)
Directions:
Pour about and inch and a half of oil into your iron skillet and heat it to medium high heat (at least 400 degrees). Wait for the oil to get hot if you put the potatoes in too early they will absorb too much oil and get soft in the center.
While the oil is heating up, cut your potatoes with a mandolin on the 1/16th in. setting or with a knife as thin as you can.
Here is the *secret*...Soak the potato slices in a bowl of water while you are finishing cutting (about 10 minutes or so).
When the oil is hot, take the potato slices out, dry them off and slide them carefully into the hot oil making sure that they do not stick to one another. Don't put too many in at one time as to make sure each potato slice is surrounded in hot oil.
Watch them carefully as they will brown fairly quickly.
When they are lightly brown in color, lift them out of the oil and onto a rack or paper towel to cool.
While they are still warm, sprinkle them with salt.
We've been enjoying them with hummus, accompanies by frozen (yes, frozen) grapes or watermelon as a yummy snack.
Enjoy!