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Fried Potatoes with Parsley & Garlic

Fried Potatoes with Parsley & Garlic
These crispy potatoes are the perfect accompaniment to our Pork with Marsala Sauce (see related recipe at left).

Ingredients:

  • 3 lb. Yukon Gold potatoes, peeled and cut into wedges
  • Vegetable oil for frying
  • Kosher salt, to taste
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 or 3 garlic cloves, finely minced

Directions:

Soak the potatoes in a bowl of ice water for 30 to 60 minutes.

In a deep sauté pan over medium-high heat, pour in oil so it reaches no more than halfway up the sides of the pan and heat to 325°F on a deep-frying thermometer. Line a tray with paper towels.

Drain the potatoes and dry thoroughly. Working in batches, place the potatoes in a fry basket and fry the potatoes until they are tender and just beginning to brown, 6 to 7 minutes. Transfer the potatoes to the paper towel-lined tray and let stand for at least 10 minutes or up to 2 hours.

Reheat the oil to 375°F. Working in batches, fry the potatoes again until they are golden brown and crisp, about 2 minutes.

Transfer the potatoes to a heatproof bowl. Add salt, parsley and garlic and stir to coat the potatoes well. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.