Fried Potatoes with Parsley & Garlic
These crispy potatoes are the perfect accompaniment to our Pork with Marsala Sauce.
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.
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.