Thermometers—whether the instant-reading type used for meat, the large-dial models used to measure the temperature of oil for frying, or those used to test an oven’s temperature—are key tools to have in the kitchen. Why twice-fried potatoes? The first cooking, at a lower temperature, cooks the potato fully, and the second frying, at a higher temperature, makes a delicious crunchy crust. This comes in handy if you want to make the dish for company—the first frying can be done several hours in advance, and the second cooking takes only 5 minutes or so.

　　

Ingredients

Makes 6 servings (quantities can easily be reduced to make fewer servings)

　　6 cups vegetable oil

　　4 medium Idaho potatoes (about 8 ounces each), scrubbed but unpeeled

　　1/4 cup extra-virgin olive oil

　　3 large cloves garlic, sliced thin 1 1/2 tablespoons chopped fresh Italian parsley

　　Coarse sea salt or kosher salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Heat the vegetable oil in a heavy 3-quart pot over medium heat until a deep-frying thermometer registers 300° F.

　　

Step 2

Meanwhile, pat the potatoes dry and cut each lengthwise into six even wedges. When the oil reaches temperature, carefully slip about one-third of the potato wedges into the oil. Fry until they are lightly browned and tender but firm when poked with a paring knife, about 10 minutes. Remove and drain. Repeat with the remaining potatoes. (Note: To prevent darkening, cut the potatoes as you fry them. I don’t recommend putting cut potatoes in water to prevent darkening, as the water will splatter when you slip the potatoes into the oil.) These once-fried potatoes may be kept at room temperature for up to 8 hours.

　　

Step 3

Up to 2 hours in advance, mix together the olive oil, garlic, and parsley in a large bowl. Keep covered at room temperature until needed.

　　

Step 4

Just before serving, heat the vegetable oil in the pot to 375° F and preheat the oven to 300° F. Fry about one-third of the potatoes until golden brown and crispy, about 4 minutes. Transfer to paper towels to drain, then place on a baking sheet and keep hot in the oven. Repeat with the remaining potatoes.

　　

Step 5

Press both ends of each potato wedge till the center of the wedge “pops” but the wedge stays intact. Sprinkle the potatoes generously with salt and pepper and turn them gently in the seasoned olive oil until coated. Serve at once.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.