5.0 – 1 reviews • Side Dish
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
6 servings |
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
6 servings |
Ingredients
- Peanut or canola oil
- 3 large oval Idaho potatoes, peeled
- Sea salt or kosher salt
- Minced fresh flat-leaf parsley (optional)
Instructions
- Preheat the oven to 350 degrees F. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees F.
- Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
- Sprinkle the potatoes with parsley, if desired, and serve hot.