Prep 10 mins
Cook 15 mins
- peanut oil or canola oil
- 2 large oval idaho potatoes, peeled
- sea salt or kosher salt
- minced fresh flat-leaf parsley (optional)
- Preheat the oven to 350 degrees.
- Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
- 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.
- Drain the potatoes and dry them thoroughly with paper towels.
- Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown.
- Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels.
- Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
- Sprinkle the potatoes with parsley, if desired, and serve hot.
These are for those who have kids and need to be creative for dinner for them to eat, ( I am sure there are a few mom's who know what I mean. My kids love these so much I made them twice in one week and they are so good and addicting to eat you can't have just one no way!