This recipe goes with Cilantro-Lime Aioli
Sunset OCTOBER 2011
1. Boil potatoes in water until tender-crisp, about 5 minutes. Drain and pat dry.
2. Heat 2 to 3 in. oil in a large saucepan until oil registers 350° on a deep-fry thermometer. Fry potatoes in batches until golden and crisp, about 4 minutes. Drain on paper towels. Sprinkle immediately with salt.
Note: Nutritional analysis is per serving.
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