- 3 lb Yukon Gold potatoes, peeled and cut into wedges
- Vegetable oil for frying
- Kosher salt, to taste
- 1 Tbs finely chopped fresh flat-leaf parsley
- 2 or 3 garlic cloves, finely minced
Soak potatoes in bowl of ice water for 30 to 60 minutes.
In a deep saute pan over medium-high heat, pour in oil so it reaches no more then halfway up sides of pan, heat to 325F on deep-frying thermometer. Line tray with paper towels.
Drain potatoes and dry throughly. Working in batches, place potatoes in fry basket. Fry potatoes until tender and just beginning to brown, 6-7 minutes.
Transfer potatoes to paper towel-lined tray; let stand at least 10 minutes or up to 2 hours.
Reheat oil to 375F. Working in batches, fry potatoes again until golden brown and crisp, about 2 minutes.
Transfer potatoes to heatproof bowl. Add salt, parsley and garlic; stir to coat potatoes well. Serve immediately. Serves 6.
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