On Labor Day earlier this week, I smoked a big pork butt in my Big Green Egg for pulled pork sandwiches. But, after watching the smoker on and off for some 10 hours, I wasn’t in the mood for complicated side dishes. So I just grill some corn and made thin-sliced matchstick French fries.
Matchstick fries are simpler to make than standard French fries because you don’t need to soak the cut spuds in water, nor cook them twice. Just cut the potatoes into matchstick shapes and give them a one-time fry, then enjoy!
Russet potatoes, as many or as few as you’d like, scrubbed
Peanut oil for frying
Sea salt or you favorite other spices.
Heat cooking oil in a deep-fryer or frying pot to 375 degrees F.
Working in batches, use a mandoline or other vegetable slicer (I prefer an inexpensive, all-purpose plastic slicer from Amazon) to cut the unpeeled potatoes into matchstick shapes. I like mine to be about 3/16-inch in thickness.
Only cut as many as will fit into your deep-fryer or fry pot without crowding and repeat with more batches, cutting additional potatoes as you finish frying each batch. Blot the cut-up matchstick potatoes on a dry kitchen towel before placing them in the hot oil.
The time varies depending on the oil, fryer, water content of the potatoes, etc. but you’ll want to fry the matchsticks in the hot oil, moving them occasionally with tongs, for approximately 6-8 minutes, until crispy and golden brown.
Drain the cooked fries on paper towels or paper grocery bags and toss with salt or your favorite other seasoning.
Repeat with additional fries.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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