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Shaka Spuds at Sessions West Coast Deli

Shaka Spuds at Sessions West Coast Deli

shad-spuds-west-coast
Shad Spuds at Sessions West Coast Deli

Ah, the poor potato chip. For years it has been relegated to the category of “junk food.” Our guilty-pleasure side dish, sliced paper thin and sprayed with artificial flavors, potato chips are one of those foods we hate ourselves for eating after a single handful.

Not anymore. Sessions West Coast Deli’s new Huntington Beach location has made the potato chip vital again. This isn’t some lazy snack – the spuds are thick-cut, seasoned well and tossed with fried sage and rosemary. Grated Parmesan adds another layer of flavor.

The perfect mate for these chips? A sandwich, naturally. Our pick is the “Geno” –named for Gene “Sliding Machine” Petersen, a member of Newport Beach’s famous “Wedge Crew” who died in 2013. Petersen was as respected as any body surfer in the county, and Sessions has taken the chance to honor him seriously. The sandwich is spicy as all get out, but the punch is well-balanced with sweet bacon jam.

This recently expanded surf-vibe sandwich shop hopes to become the Wahoo’s of delis. If its crew pulls it off, don’t be surprised if it’s the spuds fueling the company’s rise to fame.

Sessions West Coast Deli, 414 S. Pacific Coast Highway, Huntington Beach
949.220.9001 :: SessionsSandwiches.com

Recipe – Shaka Spuds
Ingredients:
2 russet potatoes
3 Tbs. fresh rosemary
3 Tbs. fresh sage
4 Tbs. freshly grated parmesan

Method:
1. Wash thoroughly and peel potatoes using cold running water.
2. With either a sharp knife or mandolin, slice the potatoes into even sized circles.
3. Place all potatoes into cold water and store overnight in a refrigerator.
    This does two things: it pulls the starch out of the potato to make for a crisper chip, and it also keeps the potato from browning/oxidizing.
4. In a heavy bottom pot, such as a cast iron skillet, set canola oil over medium heat and bring oil up to 375 degrees F.
5. Once the oil comes to temp, fry the potatoes in batches until golden and crispy.
6. Right before pulling the potatoes, drop in fresh sage and rosemary.
7. Drain the chips and fresh herbs, dry well on paper towels and season with salt and freshly ground black pepper.
8. Use a vegetable peeler or cheese grater to shave Parmesan cheese over chips with fresh herbs.

* Alternatively, if you do not have a deep fryer, the potatoes can be baked. Preheat oven to 400 degrees. Place potatoes on a sheet tray and cover with fresh herbs.  Bake in the oven until the chips begin to brown and the herbs start to perfume. Once you remove the chips from the oven, grate Parmesan cheese over chips.


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