Matchstick Potatoes

2013-01-08
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m
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Ingredients

  • Peanut or canola oil
  • 2 large oval Idaho potatoes, peeled
  • Sea salt or kosher salt
  • Minced fresh flat-leaf parsley, optional

Method

Step 1

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.

Step 2

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.

Step 3

Sprinkle the potatoes with parsley, if desired, and serve hot.

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