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Recipes Side Dishes Potatoes and Yams
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| Servings: | 8 |
| Author Notes: | These potatoes are perhaps the ultimate cocktail accompaniment and one of the most popular dishes at César. One can usually see plates of them lined up, often amid an array of half-empty glasses, with the thin, crisp potatoes spilling out everywhere on the bar. The savory goodness of this dish owes much to the fresh herbs that are transformed by deep-frying. We've often quipped that we could make a fine bar snack with bowls of fried sage and rosemary enticingly dusted with sea salt. You will want a mandoline for this job - you could grow old trying to slice the potatoes by hand. Notice that because these are so thin, they are fried only once. |
| Ingredients: |
5 russet potatoes 1 bunch sage 1 bunch rosemary 8 cups peanut oil sea salt and freshly ground black pepper garlic mayonnaise (aioli) for dipping |
| Instructions: |
Slice the potatoes into thin strips by running them through a mandoline fitted with the 1/4-inch-wide cross-cut blade adjusted to cut slices 1/16 inch thick. Place them in cold water to soak for 15 minutes.
Meanwhile, remove the herb leaves from their stems and toss them together. Heat the oil to 375° in a large, deep pot. Drain the potatoes and spin dry in a salad spinner. Drop a handful of potatoes at a time into the hot oil and fry for about 30 seconds. Using a pair of long tongs, scoop up the potatoes, give them a turn, and cook for another minute or so. Once they just begin to turn golden, drop in a handful of the herbs and cook until the herbs have crisped up, another 15 seconds. Using a long-handled skimmer, remove the potatoes and herbs, shaking off the excess oil, and put them in a large bowl. toss with sea salt and pepper to taste. Repeat the process, a handful of potatoes at a time, until they are all fried. Serve immediately with Aioli. |
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