Directions 8 steps | 65 Minutes
Wash and peel the potatoes. Remove any dark spots. Prepare a large bowl of ice water mixed with the white vinegar.
Using a mandolin fitted with the julienne blade, slice the potatoes into matchsticks.
Place the sliced potatoes into the ice water and let them soak for at least 20-30 minutes.
Use a salad spinner or a lint-free kitchen towel to dry the potatoes. If you used a salad spinner, pat the potatoes dry with a kitchen towel to remove any remaining moisture. If you used a kitchen towel, use a second dry kitchen towel to dry the potatoes a second time. (See notes 1.)
In a Dutch oven or a heavy-bottomed pot, heat at least 4-5 inches of oil to 350°F. Line a baking sheet with a cooling rack. Once the oil is hot, place the potatoes, a handful at a time, into the hot oil.
Stir constantly until the potatoes are evenly golden brown, about 3 minutes.
Use a spider to remove the potatoes onto the wire rack and season immediately with garlic salt. Repeat with the remaining potatoes.
Garnish with parsley and serve with ketchup or your favorite dipping sauce. Enjoy!
- It is important for the potatoes to be completely dry as any moisture will cause dangerous oil splatters when frying.