Matchstick Potatoes

Allumettes

Matchstick Potatoes are potatoes cut into sizes the thickness of a matchstick (though usually longer), then fried, and served hot.

They are often served in mounds

There are also oven-baked versions now.

You need to use floury potatoes to have them turn out well.

You also really need a mandoline to make them.

Cooking Tips for Matchstick Potatoes

You have to first peel the potatoes, and then trim them into rectangles or blocks.

Use a mandoline to cut them into sticks about 3/16 inch (5mm) thick, and as you cut them, set them in cold water.

Heat oil to 365 F (185 C.) Drain water off potato sticks on a paper towel (or even in a salad spinner.)

Lower the potato carefully in oil on slotted spoon; watch out for hot oil splattering.

Deep fry for 3 minutes (or less - watch carefully), until golden and crisp, then drain on paper towel.

You can keep them warm in an oven.

Recipe Search

Also called:

Allumettes (French)

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