Olive Oil Fried Potatoes
This fantastic recipe comes to us from none other than the queen of the kitchen herself, Martha Stewart.
This is one of our favorite recepies for fried potatoes and using Grove 45 brings out a bright and spicy kick!
Ingredients
2 fresh or dried bay leaves
2 pounds russet potatoes (4 medium), scrubbed and cut into 1-inch-thick wedges
1 tablespoon whole cloves
1 head garlic, halved crosswise
Salt
Extra-virgin olive oil, for frying (about 4 cups)
Directions
Place potatoes in a large pot with 2 quarts water. Add bay leaves, cloves, garlic, and 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are just tender, 4 to 5 minutes. Drain, then spread out potatoes on a rimmed baking sheet lined with paper towels until dry, at least 30 minutes and up to 1 hour.
2. Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350°F between batches.)
3. Transfer potatoes to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli.
Cook's Notes
Drying out the potatoes on a baking sheet for at least 30 minutes before frying makes them extra-crispy. Use that time to make the aioli.
Leftover frying oil can be cooled completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use.
Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350° between batches.)
Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli. (Oil can be allowed to cool completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use.)