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1
Heat the vegetable oil in a heavy 3-quart pot over medium heat until a deep-frying thermometer registers 300 F.
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2
Meanwhile, pat the potatoes dry and cut each lengthwise into six even wedges.
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3
When the oil reaches temperature, carefully slip about one-third of the potato wedges into the oil.
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4
Fry until they are lightly browned and tender but firm when poked with a paring knife, about 10 minutes.
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5
Remove and drain.
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6
Repeat with the remaining potatoes.
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7
(Note: To prevent darkening, cut the potatoes as you fry them.
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8
I dont recommend putting cut potatoes in water to prevent darkening, as the water will splatter when you slip the potatoes into the oil.)
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9
These once-fried potatoes may be kept at room temperature for up to 8 hours.
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10
Up to 2 hours in advance, mix together the olive oil, garlic, and parsley in a large bowl.
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11
Keep covered at room temperature until needed.
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12
Just before serving, heat the vegetable oil in the pot to 375 F and preheat the oven to 300 F. Fry about one-third of the potatoes until golden brown and crispy, about 4 minutes.
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13
Transfer to paper towels to drain, then place on a baking sheet and keep hot in the oven.
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14
Repeat with the remaining potatoes.
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15
Press both ends of each potato wedge till the center of the wedge pops but the wedge stays intact.
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16
Sprinkle the potatoes generously with salt and pepper and turn them gently in the seasoned olive oil until coated.
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17
Serve at once.
