8 servings crab boil seasoning (recommended: Old Bay)
8 servings herbs fresh
8 servings freshly garlic chopped
8 servings hot sauce
8 servings parmesan grated
8 servings parsley
24 ounces vegetable oil; peanut oil preferred
8 servings chile flakes red
3 large russet potatoes scrubbed well
8 servings sea salt and malt vinegar
8 servings truffle oil
Equipment
bowl
frying pan
paper towels
kitchen thermometer
Directions
Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.
In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F.
Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching).
Drain well on paper towels. Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.
Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer. You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes.
