Flat Fries


  • 8 russet potatoes, scrubbed and unpeeled
  • 1 gallon peanut oil
  • Kosher salt, as needed


Slice potatoes on a mandolin using the batonette blade (or cut into ¼-inch width, 1/8 -inch thick ribbons) into cold water to remove some starch. Drain.

Blanch potatoes in oil preheated to 225 F until just tender; drain and cool on a parchment-lined sheet pan.

At service, return potatoes to fryer preheated to 350 F, stirring to prevent sticking, until golden brown and crispy. Season with salt.

Chef-owner Tim Love; Love Shack; Dallas area