Fried Potato Sticks
This simple dish makes a filling snack or side dish. For a hearty breakfast, serve with Welsh Rarebit.
INGREDIENTS | SERVES 4–6
- 4 large potatoes
- Freshly ground black pepper and white pepper
- 5 cups oil, or as needed
Boil the potatoes for about 15 minutes on medium-low heat, until they can be pierced with a fork but are not too soft. Drain thoroughly, and cut lengthwise into pieces approximately ¾ inch thick.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Keep the heat high.
Using a dipping fork, dip the potato slices briefly into the oil. Drain on paper towels or a tempura rack. Season with black or white pepper as desired before eating.