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Credit: Jonathan Ikinaga, student, The Culinary Institute of America, Hyde Park, N.Y.
Sizzle, Fall 2011
2 large russet potatoes
Peanut oil (enough for 3 in. depth in large saucepan)
Kosher salt, as needed for service
1. On a mandoline, cut potatoes, skin on, into ¼-inch-thick strips. Cover in cold water. Change water at least three times or until clear; soak for 1 hour.
2. Heat oil to 320°F. Drain potatoes; dry with paper towels. Fry potatoes about 4-5 minutes or until cooked through but not browned. Remove to paper towel- lined plate. Reserve oil.
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