Recipe provided by Chef Crusco Catering in Austin, TX.
Ingredients
- 4 Russet Potatoes – Peeled and cleaned
- Vegetable or Canola Oil – for frying
- Sea Salt – to season
Directions
- Preheat oven to 200°F. Slice the potatoes into 1/8 inch thick planks or adjust a mandoline to 1/8-inch julienne setting. Stack a couple of planks and slice into matchstick pieces. Transfer the cut potatoes to a bowl of cold water and let stand for 10 minutes. Repeat with the remaining potatoes.
- Rinse the potatoes in cold water until the water runs clear, then drain in a colander. Place a handful of the potatoes at a time in a clean dish towel and press firmly to absorb the water. Make sure they are dry.
- Line a sheet pan with paper towels. In a deep pot over medium-high heat, pour in oil to a depth of 2 inches, making sure the oil does not come more than halfway up the sides of the pan – this is VERY important! Heat the oil to 375°F using a deep-frying thermometer.
- Working in batches, add the potatoes to the oil and fry, stirring occasionally with a spider or slotted spoon, until golden and crispy, 2 to 3 minutes. Once cooked, transfer the fries to the paper towel-lined sheet pan and immediately season with salt. Keep warm in the oven until ready to serve. Repeat with the remaining potatoes.
- Serve family-style with a delicious Caesar Salad and a perfectly grilled Steak. Enjoy!
