Email to Cat      

Matchstick Potatoes

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"Nothing says French bistro food like matchstick potatoes, and they're easy to make because you only have to fry them once. While the meat is resting, throw these into the hot oil and everything will be ready at the same time. Remember: lots of good salt!"

List of Ingredients

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


Recipe

Preheat the oven to 350 degrees. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.

Slice the potatoes into thin matchsticks (⅛ 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.

Serves 4