Flat Fries

A wide ribbon cut on a mandolin turns these spuds into standout fries.
Tags: 2017 food trends, recipe, recipes, side dish
Published: Spring 2017

Chef-owner Tim Love; Love Shack; Dallas area

8 russet potatoes, scrubbed and unpeeled

1 gallon peanut oil

Kosher salt, as needed

Slice potatoes on a mandolin using the batonette blade (or cut into ¼-inch width, 1/8 -inch thick ribbons) into cold water to remove some starch. Drain.

Blanch potatoes in oil preheated to 225 F until just tender; drain and cool on a parchment-lined sheet pan.

At service, return potatoes to fryer preheated to 350 F, stirring to prevent sticking, until golden brown and crispy. Season with salt.

Categories: Recipes

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