Allumette Potatoes
Makes 4.
Ingredients:
2 large russet potatoes, peeled
2 quarts peanut oil
• sea salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
-
Using a mandoline or vegetable slicer, cut the potatoes lengthwise into julienne or “matchsticksâ€. As you cut the potatoes, place them immediately into a large bowl of ice water; change the water several times until it runs clear and free of starch particles; cover the potatoes by at least one inch with fresh ice water and soak for at least 30 minutes or as long as 24 hours.
-
Fill a deep-fat fryer or deep saucepan* with fry basket insert halfway with oil, and attach a candy/deep-fry thermometer. Slowly heat the oil over medium-low heat until it reaches 325°F to 350°F.
-
Drain the potatoes and blot thoroughly with paper towels until very dry. (If potatoes are wet, oil will splatter during frying.)
-
Carefully add the potatoes in small batches to the hot oil, stirring to prevent sticking. Cook for about 5 to 6 minutes to blanch. (Potatoes will be pale.) Using a spider or a large-hole slotted spoon, remove the potatoes to a wire rack set over paper towels to drain. Let rest on the rack for 10 minutes or as long as 2 hours.
-
When all of the potatoes have been blanched, increase the oil temperature to 375° to 390°F. In small batches, fry the potatoes a second time until golden brown and puffed, about 2 to 3 minutes.
-
Transfer the potatoes to baking sheets lined with several layers of paper towels. Season to taste with salt and pepper; garnish with fresh parsley. (Note: While frying the remaining batches of blanched potatoes, place the Allumette Potatoes in a 300°F oven until ready to serve.)
*Note: It is very important to use a deep saucepan. When the potatoes are added to the hot oil, the oil bubbles vigorously and rises up the sides of the pot very quickly. If a shallow saucepan is used, the oil can easily rise up and over the sides onto the stovetop.
Make It Ahead: Wrap blanched potatoes in thick paper towels and seal in zip-top bags; freeze for up to 1 month.
B-man