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1
Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.
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2
In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry.
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3
Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching).
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4
Drain well on paper towels.
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5
Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.
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6
Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer.
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7
You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes.
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8
Serve hot.
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9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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10
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
