These thin, crispy fries are the perfect accompaniment to our prosciutto caprese panini (see related recipe at left).
- 2 lb. russet potatoes, scrubbed
- Canola oil for frying
- Kosher salt, to taste
- 2 Tbs. finely chopped fresh flat-leaf parsley
Adjust a mandoline to 1/8-inch julienne setting. Slice a potato into matchstick pieces, using the hand guard as the potato gets closer to the blade. Transfer the cut potatoes to a bowl of cold water and let stand for 10 minutes. Repeat with the remaining potatoes.
Rinse the potatoes in cold water until the water runs clear, then drain in a colander. Using a salad spinner, spin the potatoes in batches to remove the excess water. Alternatively, place a handful of the potatoes at a time in a clean dish towel and press firmly to absorb the water.
Preheat an oven to 200°F. Line a baking sheet with paper towels. Set a wire rack on another baking sheet.
In a 4-quart deep pan over medium-high heat, pour in oil to a depth of 2 inches, making sure the oil does not come more than halfway up the sides of the pan. Heat the oil to 375°F on a deep-frying thermometer.
Working in batches, add the potatoes to the oil and fry, stirring occasionally with a skimmer or slotted spoon, until golden and crispy, 2 to 3 minutes. Using the skimmer, transfer the fries to the paper towel-lined baking sheet and immediately season with salt. Place the fries on the rack-lined baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining potatoes.
Transfer the fries to a large bowl and toss with the parsley. Serve immediately. Serves 4 to 6.