|
1.
|
Peel the potatoes and cut into 1/8 inch matchsticks using a mandolin or other julienne slicer. Place potatoes in a bowl of cold water to prevent discoloration. |
|
2.
|
Heat 2 inches of oil in a large deep skillet or other heavy pot. (I like to use my wok) While oil is heating, remove a couple of handfuls of the potatoes from the water and dry them thoroughly with paper towels. This is an important step to keep them from splattering when added to the hot oil. When the oil reached 350 degrees (you can use a thermometer or test with one piece of potato…it should sizzle immediately) fry the potatoes until golden brown. Remove to drain on paper towels. Repeat with remaining potatoes. |
|
3.
|
Season the potatoes with Parmesan cheese, black pepper and minced fresh parsley. Add salt to taste and serve immediately. |
Print recipe