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Place oil in a large, deep, pan, Dutch oven or deep-fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F.
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While oil is heating, wash and peel potatoes and remove any dark spots.
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Using a mandoline slicer fitted with the julienne blade and slice potatoes into matchsticks.
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Place sliced potatoes in a large bowl of ice water for 10 minutes.
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Remove potatoes from water bath and place on paper towels or clean dish cloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be.
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The next step is crucial to not having a disaster (or fire) in your kitchen. Do NOT add too many potatoes at one time.
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Once oil is 350F, place dried potatoes (1-cup at a time) in the oil and stir to separate them. Adjust temperature to keep it as close to 350F as possible.
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Fry 2 1/2 - 3 1/2 minutes or until dark golden brown – watch closely and stir often..
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Transfer cooked potatoes with a slotted spoon to a paper-towel covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time.
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Repeat process until all potatoes are fried.
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Allow potatoes to cool completely, then store in an airtight container. The potatoes will stay crispy and crunchy at least 3 days and probably more.
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Serve as is or with a side of sweet, hot mustard, bbq sauce or dip of your choice.
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Enjoy!