Recipe courtesy of chef Scott Leysath. Ingredients: 3 large russet potatoes
Cold water
Vegetable oil for deep-frying
Salt and pepper to taste
Shredded Parmesan cheese to taste
Chopped parsley to taste
Paprika to taste
Ketchup
Mayonnaise Preparation: Scrub potatoes under cold running water and peel, if desired. With a sharp knife cut each potato lengthwise into long sticks about 1/4" square. Place potatoes in cold water and refrigerate for about 2 hours. Drain well and dry thoroughly with paper towels. Over high heat, heat 2" to 3" of oil in a deep Dutch oven to 325 degrees. In batches and without crowding the potatoes, deep-fry them until tender but not golden, about 1 to 2 minutes. Remove from oil and drain on paper towels. These once-fried potatoes can stand at room temperature for up to 4 hours. Reheat oil to 375 degrees. In batches, without crowding, add the once-fried potatoes and cook until golden brown and crisp. Remove potatoes from oil and drain on paper towels. Upon removing, quickly sprinkle with salt and pepper, grated Parmesan cheese, chopped parsley and paprika to taste. Chef's Note: Russet potatoes are best for frying because they have the lowest moisture content. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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