Featured Pinch Tips Video
- 1 lb
- russet potatoes, peeled, rinsed and dried
- 3+4 c
- vegetable oil, for frying
- 1 c
- fresh parsley, chopped
- 2/3 c
- garlic, minced
- olive oil
- sea salt
1Cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry with paper towels.
2Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
3Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with olive oil.
4Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mixture. Toss and serve immediately.