Matchstick Potatoes
Print This Recipe
INGREDIENTS Peanut or canola oil
2 large Idaho potatoes, peeled
Sea salt or kosher salt
Minced flat-leaf parsley, optionalPreheat oven to 350 degrees. Pour at least 1-inch of oil into a deep pot and heat to 350 degrees.
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 remaining potatoes.
Sprinkle the potatoes with parsley, if desired, and serve hot.
Makes 4 servings