Recipe courtesy of Martha Stewart
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Soak potatoes in cold water to cover for a minimum of 1 hour and up to 24 hours. Drain and pat dry.

Heat 3 inches oil in a large stockpot to 275 to 300 degrees F. Line 2 baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked, but barely colored. Using a slotted spoon, transfer to 1 of the prepared baking sheets to drain in a single layer.

Increase oil temperature to 350 to 360 degrees F. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt and serve immediately.

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