- 4
Ingredients
- 2 large russet potatoes
- 3-4 cups vegetable oil, for frying
- 1 tablespoon canola oil
- 1/2 large yellow onion, peeled and diced
- 1 tablespoons unsalted butter
- 1/2 teaspoon kosher salt, plus additional as needed
- 1/2 teaspoon sweet paprika
- freshly ground white pepper, to taste
Preparation
Step 1
directions
1. Peel the potatoes, then cut lengthwise into 1/2 inch strips. Fill a deep saucepan with the 3 inches of oil and heat over medium-low heat until 365° (use candy/deep-fry thermometer).
2. Fry potatoes in batches until light golden brown, about 3-4 minutes. Use a slotted spoon or spider to stir potatoes to allow for even browning. Transfer potatoes to paper-towel lined plate; allow to cool slightly, then cut into cubes.
3. Preheat oven to 400°. Heat large sauté pan over medium-high heat; add canola oil and heat through. Add the onion, salt, and paprika and sauté until dark golden brown, about 5-6 minutes. Transfer onions to a glass baking dish and set aside.
4. Return the pan to the heat and add the butter. When the butter has melted and the foaming has subsided, add the potatoes until sauté until deep golden brown, about 5-6 minutes. Add onions and continue cooking for 2 more minutes. Season with salt and pepper. Pour everything into baking dish, place in oven, and bake about 10 minutes to crisp. Serve immediately.