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!