Matchstick Potatoes - Barefoot Contessa - Ina Garten

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• peanut oil or canola oil
• 2 large oval idaho potatoes, peeled
• sea salt or kosher salt
• minced fresh flat-leaf parsley (optional)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
• 3 slice the potatoes into thin matchsticks (1/8 inch thick) with a vegetable slicer or mandolin, dropping them into a bowl of cold water as you cut.
• 4 drain the potatoes and dry them thoroughly with paper towels.
• 5 drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown.
• 6 remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels.
• 7 place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• 8 sprinkle the potatoes with parsley, if desired, and serve hot.