2022-05-19 14:42:29
Crinkle cut knives are available at kitchen specialty stores like Now You’re Cooking in Bath and LeRoux Kitchen in Portland, Scarborough, and Falmouth, Massachusetts.
SERVES 4
4 large potatoes (russet or gold)
1 tablespoon kosher salt
2 quarts canola oil
Sea salt and freshly ground black pepper
Malt vinegar aioli (recipe at right)
PREPARATION —Peel potatoes and place them, whole, in a bowl of cool water to prevent browning. Use a sharp knife or a crinkle cut knife to cut the potatoes into ½ -by ½-by 2 ½-indi batons.
Fill a medium pot of water, add the kosher salt and the potatoes, and bring to a gentle simmer. Cook potatoes until you can pierce one with a knife with little resistance, 10-12 minutes. Use a slotted spoon or spider strainer to carefully transfer them to a plate to cool to room temperature.
Pour oil into a large Dutch oven or deep-fat fryer and heat oil to 250°. Fry the potatoes, in two batches, until they are slightly colored and have developed a thin crust, 5-6 minutes. Use a slotted spoon or spider strainer to transfer them from the oil and to a paper-lined plate to drain.
Heat the oil to 370° and fry the potatoes until they are golden brown and crispy, 5-6 minutes. Use a slotted spoon or spider strainer to transfer them from the oil and to a paper-lined plate to drain. Season with sea salt and pepper and serve with aioli.
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