Matchstick Potatoes - Barefoot Contessa - Ina Garten - cooking recipe

Ingredients

peanut oil or canola oil
2 large oval idaho potatoes, peeled
sea salt or kosher salt
minced fresh flat-leaf parsley (optional)

Preparation

Preheat the oven to 350 degrees.
Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
Slice the potatoes into thin matchsticks (1/8 inch thick) with a vegetable slicer or mandolin, dropping them into a bowl of cold water as you cut.
Drain the potatoes and dry them thoroughly with paper towels.
Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown.
Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels.
Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
Sprinkle the potatoes with parsley, if desired, and serve hot.