Garlic Kettle Chips With Parmesan And Herbs Tylers Ultimate Recipes

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TWICE-COOKED RUSTIC FRIES



Twice-Cooked Rustic Fries image

Provided by Tyler Florence

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 5

4 (about 2 1/2 pounds) large russet potatoes
Extra-virgin olive oil
Kosher salt, for seasoning
2 cups potato starch
2 to 3 quarts combined 50/50 olive and vegetable oil, for deep-frying

Steps:

  • Preheat oven to 425 degrees F.
  • Wash and gently scrub potatoes under cold running water to remove any excess dirt and thick skin. Poke with a fork to make holes all over - this allows the moisture to escape while baking. Drizzle with extra-virgin olive oil, season with salt and place into preheated oven. Bake for 35 to 40 minutes until a paring knife goes through cleanly but the potato is still firm to touch.
  • Remove from oven and allow to cool so you can handle them. Cut into large wedges and lay out in a single layer to dry slightly before dusting with a little potato starch. Turn them over and dust again.
  • Heat some oil in a large pot to 350 degrees F.
  • Fry the potatoes in batches for 5 to 7 minutes until golden brown. Drain on paper towels and season with salt immediately.

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