Ingredients
1 cup water
Coarse salt
1 pound fingerling potatoes, scrubbed clean
3 cups vegetable oil
Preparation
Place water and some salt into a saucepan fitted with a steamer basket and bring to a boil.
Add potatoes to basket and steam over medium-low heat until tender when pierced with the tip of a paring knife.
Meanwhile, in a heavy-bottomed Dutch oven, heat oil to 350 degrees on a deep-fry thermometer.
Transfer potatoes to a bowl to cool. Once potatoes are cool enough to handle, peel and halve lengthwise; cut into 3/4-inch pieces. Return pieces to bowl and shake them for 5 to 10 seconds to roughen the edges.
Add potatoes to Dutch oven, in batches if necessary, and fry until golden brown and crisp, about 4 minutes. Using a slotted spoon, transfer potatoes to a baking sheet lined with paper towels. Season generously with salt and serve immediately.
