Makes: 2-3 servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes (10-15 min per batch)
2 organic russet potatoes, peeled and cut into thin matchsticks
2 cups extra light olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon smoked paprika
Extra salt, to taste
Prep Time: 10 minutes
Cook Time: 20-25 minutes (10-15 min per batch)
2 organic russet potatoes, peeled and cut into thin matchsticks
2 cups extra light olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon smoked paprika
Extra salt, to taste
After peeling and cutting potatoes into thin matchsticks, place in cold water and set aside.
Combine garlic powder, salt, and paprika in small bowl, stir well.
Pour olive oil into large skillet and heat over medium-high heat.
Drain potatoes and toss them with seasoning blend.
Carefully place half the potatoes into the fry oil using tongs. Fry until golden brown and crispy, about ten minutes.
I like to stand nearby and stir them around every few minutes, flipping them after about 5 minutes to make sure each side gets evenly crispy.
Carefully remove from hot oil and place on a plate with paper towels.
Repeat with remaining potatoes.
Taste once cooled and add a dash more salt if needed.
Enjoy!!!
|
Here is the olive oil that I used to fry the potatoes - I found it at Costco and was really happy with the result. I couldn't bring myself to buy vegetable oil...so bad for you!!! |
