Russet potatoes are the classic choice for baking but also are best for frying. Because they’re high in starch and low in moisture, they make crisper fries. And don’t refrigerate potatoes for frying; the sugars that accumulate cause very rapid browning and the fries can turn bitter.
Active time: 15 min Start to finish: 30 min
If you have leftovers, they will keep in an airtight container at room temperature 3 days.
Recipe information
Yield
Makes 4 (hors d’oeuvre) servings
Ingredients
For seasoned salt
For potatoes
Special Equipment
Preparation
Make seasoned salt:
Step 1
Stir together all seasoned salt ingredients in a small bowl.
Soak potatoes:
Step 2
Cut potatoes lengthwise into thin matchsticks, about 1/8 inch thick, using a mandoline or other manual slicer, and submerge in a bowl of ice water until ready to fry.
Fry potatoes:
Step 3
Heat oil in a 4-quart heavy saucepan over moderately high heat until it registers 375°F on deep-fat thermometer. While oil is heating, drain potatoes in a colander and dry well with paper towels. Fry potatoes in 4 batches, stirring, until golden, 4 to 5 minutes (return oil to 375°F between batches), transferring each batch with a slotted spoon to a baking sheet lined with paper towels to drain. While still warm, toss each batch with one fourth of seasoned salt.
