Matchstick-Thin Fried Potatoes

Saliya

Preparation info

  • Makes

    2 cups

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

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 medium-size potatoes, such as russet or Yukon Gold
  • Canola oil for deep-frying 1 to 2 teaspoons

Method

  1. 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.
  2. 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