Recipe courtesy of Martha Stewart
30 min
15 min
4 servings



Using a French mandoline adjusted to the zigzag blade, cut the potato into 1/8-inch-thick slices, creating the waffle pattern by turning the potato 1/4 turn after each slice. Transfer potato slices to a bowl of cool water to prevent discoloration.

In a heavy-bottomed Dutch oven or high-sided pan, heat the oil until a frying thermometer registers 375 degrees F. Remove about 12 potato slices from the water and place on a clean kitchen towel or paper towel and thoroughly pat dry. Carefully slip the potato slices into the oil (The oil temperature will drop down to about 360 degrees F) fry, moving slices with tongs or a slotted spoon, until golden, 1 to 2 minutes. Transfer to paper towels to drain, and sprinkle with salt. Repeat until all the potato slices are fried. Let cool. The chips may be made in advance and kept in an airtight container at room temperature for up to 4 days. In very humid weather, the chips may absorb moisture and soften. To re-crisp them, heat in a warm oven. Under these conditions, they are best made just one day in advance.



Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Fried Chicken and Waffles

Recipe courtesy of Giada De Laurentiis

Chewy Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Battered Fried Chicken and Waffles with Bourbon-Tangerine Syrup

Recipe courtesy of Bobby Flay

Belgian Waffles

Recipe courtesy of Tyler Florence

Fish and Chips

Recipe courtesy of Anne Burrell

Parker's Fish and Chips

Recipe courtesy of Ina Garten

Chocolate Chip Pancakes

Chocolate Chip Oatmeal Cookies

Recipe courtesy of Wayne Harley Brachman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking