Recipe courtesy of Tyler Florence

Potato Matchsticks

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

Peanut or vegetable oil, for deep-frying

6 sprigs thyme 

4 to 6 cloves garlic, separated but unpeeled 

3 to 4 sprigs rosemary 

3 to 4 sprigs sage 

2 to 3 large russet potatoes 

Cajun Seasoning, recipe follows

Cajun Seasoning:

1 tablespoon garlic powder

1 tablespoon onion powder 

1 tablespoon smoked paprika 

Pinch cayenne 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Directions

Special equipment:
a mandoline
  1. Make 4 parchment paper cones and place them in 4 cups.
  2. Heat the oil, along with the thyme, garlic, rosemary and sage, in a heavy-bottomed pot over medium heat to 365 degrees F. The herbs should be nice and crackly at this stage. Using a slotted spoon, transfer the herbs and garlic to a paper towel-lined plate. Set aside.
  3. Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water. Soak for a few minutes, then rinse with cold water until the water runs clear. Drain the matchsticks and pat dry in a kitchen towel to remove as much water as possible. Fry in small batches until golden and crispy, 2 to 3 minutes. Transfer to the paper cones and season with some Cajun Spice Mix. Peel the fried garlic cloves and sprinkle them and the fried herbs over the potatoes.

Cajun Seasoning:

  1. Mix together the garlic powder, onion powder, smoked paprika, cayenne, salt and pepper in a small bowl.

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