Name: Potato Matchsticks
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: Peanut or vegetable oil, for deep-frying; 6 sprigs thyme; 4 to 6 cloves garlic, separated but unpeeled; 3 to 4 sprigs rosemary; 3 to 4 sprigs sage; 2 to 3 large russet potatoes; Cajun Seasoning, recipe follows; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon smoked paprika; Pinch cayenne; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Directions

Special equipment:

a mandoline

Make 4 parchment paper cones and place them in 4 cups.
Heat the oil, along with the thyme, garlic, rosemary and sage, in a heavy-bottomed pot over medium heat to 365 degrees F. The herbs should be nice and crackly at this stage. Using a slotted spoon, transfer the herbs and garlic to a paper towel-lined plate. Set aside.
Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water. Soak for a few minutes, then rinse with cold water until the water runs clear. Drain the matchsticks and pat dry in a kitchen towel to remove as much water as possible. Fry in small batches until golden and crispy, 2 to 3 minutes. Transfer to the paper cones and season with some Cajun Spice Mix. Peel the fried garlic cloves and sprinkle them and the fried herbs over the potatoes.

Cajun Seasoning:

Mix together the garlic powder, onion powder, smoked paprika, cayenne, salt and pepper in a small bowl.

On Tonight

Potato Matchsticks

Cajun Seasoning:

Special equipment:

Cajun Seasoning:

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