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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)


  1. 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.
  2. Deep-fry again at 350 degrees; until golden brown, about 1 minute. Salt while hot; serve with ketchup, if desired.

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