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1
Prepare the ketchup.
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2
Combine all the ingredients except the black pepper in a small, heavy-bottomed, nonreactive saucepan.
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3
Over medium heat, bring the mixture to a bubble through the center, then reduce the heat to low.
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4
Simmer the ketchup gently, uncovered, until it has thickened and the flavors have blended well, about 10 minutes.
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5
Stir in a generous amount of black pepper and set aside.
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6
You should have about 2 cups ketchup.
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7
The ketchup tastes best when either served tepid (warm to the touch) or at room temperature.
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8
Prepare the potatoes.
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9
Fill a large bowl with ice water.
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10
Scrub the potatoes and either peel them or dry the skins thoroughly.
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11
Cut the potatoes into 1/8-inch slices using a handheld crinkle cutter or a sharp chefs knife, and immediately place the slices in the ice water to prevent them from oxidizing (turning brown) and also to remove some of their surface starch.
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12
If using an electric deep-fat fryer, pour in the oil to the designated line and turn to the highest setting (or follow the manufacturers instructions).
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13
Otherwise, fill a 4- to 8-quart heavy-bottomed saucepan half-way with oil.
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14
Attach a deep-frying thermometer securely onto the side of the pan (dont allow the tip to touch the pans bottom).
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15
If desired, insert a frying basket into the oil.
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16
Heat the oil to 350F.
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17
Working with one batch at a time, take a large handful of potato slices from the water and dry them very well on paper towels.
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18
Fry each batch at 350F.
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19
until softened, limp, and only beginning to turn golden, 4 to 6 minutes per batch.
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20
Remove the potatoes from the oil by lifting the handle on the frying basket, and carefully shake off any excess oil.
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21
Drain the potatoes on paper towels.
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22
(Alternatively, use a long-handled slotted utensil such as a wire spider to remove the potatoes from the oil.)
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23
Pile the potatoes into a large roasting pan lined with more paper towels and let the slices sit in the roasting pan at room temperature until youre ready for the final frying before serving.
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24
Set the pot of oil aside.
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25
When almost ready to serve, place a large, shallow baking sheet in the oven and preheat the oven to 325F.
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26
Reheat the oil until it reaches 375F.
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27
Make a deep slit in the garlic cloves without opening them up, and fry them in the hot oil until theyre golden and have flavored the oil, about 3 minutes.
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28
Remove them using your slotted utensil and set them aside.
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29
Fry the potatoes for the second time, in batches, until theyre golden and crisp, 3 to 5 minutes.
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30
Drain each batch on paper towels, then transfer them to the preheated baking sheet.
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31
Add the garlic to the hot oil, just long enough to reheat fully, then add to the platter of potatoes.
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32
Add the parsley to the hot oil, if using, and cook it for 10 seconds (the leaves will turn bright green).
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33
Use a triple-mesh wire sieve to retrieve the parsley and, after shaking it to remove any excess oil, add the parsley to the platter of potatoes.
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34
Use your hands to help the parsley and garlic filter down through the pile of potatoes.
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35
(At first, when you remove the parsley from the oil, it might seem limp, but it will become crisp very quickly.
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36
Dont overcook the parsley or the leaves will taste acrid.)
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37
Sprinkle the potatoes with salt and serve them hot with the spicy ketchup.
