Matchstick Potatoes

Matchstick Potatoes are potatoes cut into sizes the thickness of a matchstick (though usually longer), then fried, and served hot.

They are often served in mounds

There are also oven-baked versions now.

You need to use floury potatoes to have them turn out well.

You also really need a mandoline to make them. You have to first peel the potatoes, and then trim them into rectangles or blocks.

Use a mandoline to cut them into sticks about 3/16 inch (5mm) thick, and as you cut them, set them in cold water.

Heat oil to 365 F (185 C.) Drain water off potato sticks on a paper towel (or even in a salad spinner.)

Lower the potato carefully in oil on slotted spoon; watch out for hot oil splattering.

Deep fry for 3 minutes (or less - watch carefully), until golden and crisp, then drain on paper towel.

You can keep them warm in an oven.

Also called:

Alabaster, Anna Potatoes, Berny Potato Croquettes, Champ, Delmonico Potatoes, Duchess Potatoes, French Fries, Hash Browns, Hash, Lyonnaise Potatoes, Mashed Potato, Matchstick Potatoes, Papas Arrugadas, Potato Dishes, Potato Haystack, Rappie Pie, Rumplethumps, Salt Potatoes, Stovies, Stovies

Boiled Dinners, Casseroles, Curry, Dan Dan Noodles, Darioles, Fish and Seafood Dishes, Fondue, Gallo Pinto, Pancakes, Pies & Tarts, Pizza, Porridge, Relish Trays, Salads, Sandwiches, Soups, Spring Rolls, Sunday Roast, Sushi, Timbales, Yakimono, Zakuska, Zakuska

Deep-Fried Foods, Desserts, Dumplings