Venecia Willis
Director of Culinary
Velvet Taco

Crispy Fried Idaho® Potato Stacks

Recipe courtesy of Chef Venecia Willis
Sponsor: Idaho Potato Commission

Servings: 6

INGREDIENTS

• 6 Idaho® Russet potatoes, peeled
• 6 c canola oil
• 1 Tbsp flaky sea salt
• 1 c dipping sauce of choice

DIRECTIONS

1. Slice the potatoes paper thin using a Chinese mandoline. Stack the slices in order by size as much as possible, discarding the rounded tops and bottoms.
2. Using a knife, cut the stacks on each side to make perfect rectangles.
3. Heat the oil in a heavy pot to 350 degrees F.
4. Once the oil is hot, lower the stacks of potatoes into the oil two at a time, being careful not to overcrowd the pot.
5. Cook for 5 minutes each, until golden brown. Remove from the oil and sprinkle with the flaky sea salt.
6. Serve warm with your favorite dipping sauce or as a side.

CHEF NOTES

The potatoes must be Idaho® Russet potatoes due to their starch level.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams