- 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