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Matchstick-Thin Fried Potatoes
Saliya
- Makes
2 cups
- Difficulty
Easy
Published 2008
India’s Parsi community loves to top its curries with these addictive shreds (what’s not to love about salted fried potatoes?). They are a cinch to make and will keep for a week or two. Try to restrain yourself from eating the potatoes before you top your favorite Parsi curry with them—but then, I can’t claim such restraint!
Ingredients
2 - Canola oil for deep-frying
1 to 2 teaspoons
Method
- Peel the potatoes and shred them into matchstick-thin pieces (see Tips). Place the shredded potatoes in a large bowl of cold water to keep them from turning brown while you heat the oil.
- Pour oil to a depth of 2 to 3 inches in a wok, Dutch oven, or medium-size saucepan. Heat the oil over medium to medium-high heat until
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