"Unlike regular chips, kettle-style potato chips prioritize that crunch, with denser, less greasy bites. Brown has his own recipe for these crisps, which involves carefully frying sliced potatoes in batches rather than flash-frying a heap at once. The extra crunch and earthiness of the chips is a perfect companion for a crisp, gin martini. Brown is certainly a gin man, and his taste is longstanding."
"For those who wouldn't call a cocktail a snack, Brown raises you the martini olive. He opts for olives "because it's important to get your greens," but in all seriousness, that briny flavor leads each sip. If he had it his way, Brown would garnish every martini with not one, but three olives. "And yes, gin, not vodka. I'm not a savage," Brown shared in the episode."
Alton Brown prefers kettle-cooked potato chips alongside a gin martini garnished with three olives. He chooses gin over vodka and values the martini olive's briny contribution, noting the tongue-in-cheek benefit of "getting your greens." Kettle-style chips offer a denser, less greasy crunch achieved by frying sliced potatoes in batches rather than flash-frying. Brown keeps a specific recipe and technique for these crisps. The salty, earthy chips complement the brininess and crispness of a gin martini. Brown revived Good Eats in 2019 and has previously examined classic cocktail mechanics.
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