Matchstick French Fries
These playful hors d'oeuvres are appropriate for any wedding, formal or casual.
- Servings: 50
Photography: William Meppem
Source: Martha Stewart Weddings, Summer 2003
- 25 Idaho potatoes (about 15 pounds)
- Peanut oil, for deep-frying
- Sea salt
- Ketchup (optional)
Trim potatoes into 4-inch-long blocks. Using a mandoline, cut into 3/16-inch-thick sticks. In deep fryer, heat oil to 350 degrees. Fry potatoes in batches until light golden, about 1 minute. Drain, let cool, and freeze, covered, until firm, at least 1 hour.
Deep-fry again at 350 degrees; until golden brown, about 1 minute. Salt while hot; serve with ketchup, if desired.