Serves 4
Directions
- 1Slice potatoes into 1/4 inch slices then stack and cut into 1/4 inch match sticks.
- 2Transfer to an ice bath for 10 minutes then remove from water and dry thoroughly with a clean dish cloth or paper towels.
- 3Heat oil to 375°F over medium heat in a heavy bottom, deep skillet or dutch oven.
- 4Fry potatoes until golden brown and crispy.
- 5Transfer to cooling rack and season immediately with a fine sea salt.
- 6Garnish with a bit of flaky sea salt and fresh parsley.
Ingredients
- 4 whole russet potato
- 4-6 cup avocado oil
- salt
- flaky sea salt
- fresh parsley (optional)
Equipment
deep skilletdutch ovencooling rackbaking sheet
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