Photo: Matchstick Potatoes Recipe
Ingredients
- Peanut or canola oil
- 2 large oval Idaho potatoes, peeled
- Sea salt or kosher salt
- Minced fresh flat-leaf parsley, optional
Directions
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.
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By B. Downing
Breckenridge, TX
on September 03, 2011
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I also followed the warming instructions and my potatoes were crisp. Perhaps the difference between soggy and crisp is a gas oven and not an electric? My husband also loved these potatoes with our steaks. Ina has a gas and so do I.
By MissKristen
yourtown, UT
on February 15, 2011
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I followed these directions to the letter and all I got were soggy, floppy potatoes for my Valentine's dinner. I had to cook them to almost burned to get any crispness on these potatoes.
The only thing I can think I did wrong was I used a potato that was too starchy.
Normally I love Ina's recipes; too bad this one fell flat.
By Kali18
Concord, CA
on January 15, 2011
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The fries were perfect when I took them out of the hot oil..slightly crispy on the outside and soft on the inside. I stuck them in oven to keep them warm as Ina did on her show, however this seemed to change the texture from slightly cripsy to flat out soggy! Even though I was disappointed with the end result, my husband thought they were fabulous.
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