The rounded interior of the kettle gives you maximum deep-frying depth with the minimum amount of oil. And, similar to baking in an oven, the temperature of the oil will determine how quickly the inside cooks and the surfaces brown up. That is what makes the matchstick cut of fry so easy, with no chance of undercooking the inside, you have complete control over the browning. For more control, lower the heat. If you’re going for dark and crispy, turn it up, and keep watch once the browning starts — it happens quickly!
INGREDIENTS
Russet Potatoes, count approximately one per person, plus one for the pot.
3 cups neutral oil, high smokepoint, such as avocado, canola, or sunflower.
Salt
TOOLS
Cooling rack, paper towels, slotted spoon.
DIRECTIONS
Place kettle on high heat. Add oil.
If potatoes are large : Use one per frying batch.
If potatoes are small to medium: Use two or three per frying batch.
How to cut matchsticks: Peel potato and rinse. Keep the full length of the potato and cut lengthwise down the center. Turn potato to flat edge and cut lengthwise again down the center. Turn all four quadrants to flat edge and keep cutting until you have skinny matchstick-size strips.
Once potatoes are cut, blot with a dry paper towel to remove moisture.
Slide the first batch into oil, gently stir with slotted spoon to separate matchsticks and then periodically for even browning. Watch for doneness. Lighter: estimate 5 - 8 min. Darker: estimate 10 - 15 min. The first batch takes a bit longer than the following batches.
While the first batch is in, start cutting the next batch of matchsticks.
Once the fist batch reaches a level of doneness, use the slotted spoon to remove and transfer to a paper towel. Spread out the matchsticks so that they crisp up.
Salt and add to serving bowl. Repeat until you have enough. This is one of those recipes where it’s always good to make extra.