If I’m going to splurge on a big plate of crispy fried anything, it’s got to be amazing, otherwise it’s not worth the calories. And if I’m going to fry up a big batch of something in my kitchen, it’s got to be easy and quick, otherwise it’s not worth the mess. Luckily these wonderful seasoned matchstick potatoes fit the bill on both counts.
As you may know, traditional french fries have to be fried twice, at different temperatures, to get the right combination of fluff interior and crispy exterior. But matchstick fries are so thin that one quick trip to the hot oil is all it takes, saving lots of time and clean up. A simple mandolin, pictured below, can shred 2 Idaho potatoes in seconds and is great for making homemade potato chips as well.
Try offering this deal to your family. “If you’ll cook the chicken (steaks, burgers, fish, fill-in-the-blank) and make a salad…. I’ll make Matchstick Potatoes”. A little teamwork is a lot of fun!
Crispy Parmesan and Pepper Matchstick Potatoes
- 2 Large Idaho Potatoes
- vegetable oil for frying
- freshly ground black pepper
- grated Parmesan cheese
- fresh parsley (minced, optional)
||Peel the potatoes and cut into 1/8 inch matchsticks using a mandolin or other julienne slicer. Place potatoes in a bowl of cold water to prevent discoloration. |
||Heat 2 inches of oil in a large deep skillet or other heavy pot. (I like to use my wok) While oil is heating, remove a couple of handfuls of the potatoes from the water and dry them thoroughly with paper towels. This is an important step to keep them from splattering when added to the hot oil. When the oil reached 350 degrees (you can use a thermometer or test with one piece of potato…it should sizzle immediately) fry the potatoes until golden brown. Remove to drain on paper towels. Repeat with remaining potatoes. |
||Season the potatoes with Parmesan cheese, black pepper and minced fresh parsley. Add salt to taste and serve immediately. |