Matchstick Potatoes Recipes

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CRISPY BAKED GARLIC MATCHSTICK FRIES



Crispy Baked Garlic Matchstick Fries image

The crispiest baked french fries ever! No soaking or frying involved, just cut into matchsticks and bake! Just 5 ingredients and 30 minutes to crispy, garlic french fries!

Provided by Minimalist Baker

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 6

3-4 medium russet potatoes ((scrubbed clean and dried))
1/4 cup olive or avocado oil
1 pinch each sea salt + black pepper
1 tsp garlic powder
3 cloves garlic ((minced))
1-2 sprigs fresh rosemary ((optional // roughly chopped))

Steps:

  • Preheat oven to 450 degrees (232 C).
  • Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges and then strips.
  • Line two baking sheets with foil or parchment paper (ensure the type you're using is safe up to 450 F / 232 C) and generously spray with nonstick spray.
  • Add fries plus a generous drizzle of oil and sea salt, pepper, and garlic powder. Toss to coat.
  • Arrange fries a single layer making sure they aren't touching too much. This will help them crisp up and cook evenly.
  • Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking.
  • In the last 10 minutes of cooking, heat a small saucepan over medium heat and add 1-2 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and the minced garlic. Sauté, stirring frequently, until just slightly brown to wake up the flavor.
  • Remove from heat and set aside.
  • When the fries are finished, remove from oven, sprinkle again with sea salt, and spoon the warm garlic on top. Toss to coat and serve immediately as is or with Whiskey BBQ Ketchup.
  • You can also add more flavor by tossing the fries once more with the rosemary.

Nutrition Facts : ServingSize 1 serving, Calories 252 kcal, Carbohydrate 30.2 g, Protein 3.7 g, Fat 13.6 g, SaturatedFat 1.9 g, Sodium 27 mg, Fiber 2.2 g, Sugar 1 g, UnsaturatedFat 11.35 g

MATCHSTICK POTATOES



Matchstick Potatoes image

Provided by Jason Epstein

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 3

3 medium baking potatoes (russets)
1 quart vegetable (not olive) oil
Medium-grain sea salt

Steps:

  • Peel potatoes and cut sides and ends flat so that potato is a solid rectangle four inches long. Adjusting your mandolin accordingly, cut potatoes into matchstick shapes or, using a sharp knife, cut them by hand, rinsing blade frequently to remove starch. Place matchsticks in a bowl of ice cold water. After five minutes pour off starchy water and refill. Put bowl in the refrigerator and let potatoes soak for an hour, then drain in a colander and pat them dry with a paper towel. You might hasten the drying by spinning them in a salad spinner.
  • In a deep, heavy kettle with a frying basket, heat oil, which should be about two inches deep, to 350 degrees. Add potatoes a handful at a time. (Do not add too many potatoes at once or you will reduce temperature. Potatoes will be soggy and won't brown.) As they begin to cook, shake basket to separate them. If they clump, poke them with a wooden spoon or tongs. When they are crisp and golden, remove them from oil with tongs. Drain on paper towels. Add salt. Repeat in batches. Keep them warm and crisp in a low oven.

MATCHSTICK POTATOES



Matchstick Potatoes image

Categories     Potato     Side     Fry     Quick & Easy     Vegan     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

2 large russet (baking) potatoes (1 1/2 lb total)
About 6 cups vegetable oil
Special Equipment
a food processor fitted with fine (2-mm) julienne disk or a mandoline fitted with julienne cutter; a deep-fat thermometer

Steps:

  • Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
  • Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
  • While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)

MATCHSTICK POTATOES



Matchstick Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

Peanut or canola oil
2 large oval Idaho potatoes, peeled
Sea salt or kosher salt
Minced fresh flat-leaf parsley, optional

Steps:

  • Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
  • Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
  • Sprinkle the potatoes with parsley, if desired, and serve hot.

MATCHSTICK POTATOES



MATCHSTICK POTATOES image

Categories     Potato     Side     Fry     Quick & Easy

Yield 4 people

Number Of Ingredients 4

Peanut or canola oil
2 large oval Idaho potatoes, peeled
Sea salt or kosher salt
Minced fresh flat leaf parsley

Steps:

  • Preheat the oven to 350 degrees. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees. Slice the potatoes into thin matchsticks with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. drain the potatoes and dry them thoroughly with paper towels. drop the potatoes in batches into the oil and cook for 3-5 minutes, until golden brown. Remove from the oil with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet sprinkle with salt and keep warm in the oven while you cook the rest. Sprinkle the potatoes with the parsley if desired, and serve hot.

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