- Prep Time:
- Cook Time:
- Serves:4
A mandoline enables you to cut potatoes into thin, even pieces for French fries quickly and easily. Soaking the potatoes in ice water helps remove excess starch.
Recipe courtesy of Williams-Sonoma
Ingredients
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2 pounds baking potatoes, peeled and cut into 1/3-inch thick fries
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Vegetable oil for frying
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Salt, to taste
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5 garlic cloves, chopped
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3 tablespoons chopped fresh flat-leaf parsley
Preparation
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1
Soak the potatoes in a bowl of ice water.
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2
Pour the oil into a deep fryer and heat to 325°F according to the manufacturers instructions. Line a tray with paper towels.
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3
Drain and dry the potatoes well. Working in batches, fry the potatoes until just beginning to brown, about 10 minutes. Drain the fries on the paper towel-lined tray for at least 10 minutes or up to 2 hours.
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4
Reheat the oil to 375°F. Working in batches, fry the potatoes again until golden brown and crisp, about 2 minutes.
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5
Transfer the fries to a heatproof bowl, add salt, garlic and parsley, and toss to coat the fries.
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6
Serve immediately.
Additional Info
