FRIED POTATOES WITH PARSLEY & GARLIC

By akselden

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

Preparation

Step 1

Soak potatoes in bowl of ice water 30-60 minutes. In deep saute pan over medium-high heat, pour in oil so it reaches no more than halfway up sides of pan; heat to 325°F on deep-frying thermometer. Line tray with paper towels. Drain potatoes and dry thoroughly. Working in batches, place potatoes in fry basket. Fry potatoes until tender and just beginning to brown, 6-7 minutes. Transfer potatoes to paper towel-lined tray; let stand at least 10 minutes or up to 2 hours. Reheat oil to 375°F Working in batches, fry potatoes again until golden brown and crisp. about 2 minutes. Transfer potatoes to heatproof bowl. Add salt, parsley and garlic; stir to coat potatoes well.