Ingredients
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8russet potatoes, scrubbed and unpeeled
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1 gallonpeanut oil
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Kosher salt, as needed
Preparation
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