Paper Bag Potatoes

I ditch the paper towel and use a classic. The brown paper bag. I also do not have any paper towels. Do you? Besides, way more fun to soak the grease with the bag while tossing the salt, pepper, and the occasional, Old Bay, anyone? Salt with herbs are also a fantastic choice too.

Why paper bag? I like brown paper bags. I was always the girl, when I was able to take my lunch, that wanted the brown paper bag over the lunch box. Rustic chic or something. I had the thought to use the brown bag thinking about those Low-Country Southern shrimp boils. You know when all the shell fish, corn and potatoes that have been boiling in beer and Old Bay (speaking of Old Bay) are dumped over newspaper covered tables? There is a similar style in New England, with a garbage can, I have heard mention. I can’t speak to the presentation after though. Anyway, same idea here, right? Somewhat lastly, while I am on the brown bags, the ones I have, are more sturdy than a paper towel. Don’t tell Seventh Generation, BOUNTY or BRAWNY. OR do. Maybe we will all get some paper towels. Seems to be a shortage.

I also must ask, while scrolling and enjoying my photos making your way to the recipe, please asses my cutting skills. I am practicing. The size of the cut (which you will read below) determines the texture and outcome of your fried potatoes. Also note, the potatoes cook more evenly when they are cut the same way. This is important as you don’t want some to be over cooked and some to be under cooked.


Now, take a look at my potatoes in the purposefully (not really) torn bag and let me know what you think. I know you will want to make them. I have given you the recipe. And what else are you going to do this week?

Can you hear it?
If you like kombucha or champagne, both are great pairings with fried potatoes..
I am using the lid as a resting place of the mustard dipped. It is not a substitution for a plate or a condiment dish.

Deep Fried Potatoes

2 lb 8 oz to 3 lb 8oz/1.13 to 1.59 kg otatoes, peeled and cut to shape

Enough cooking oil to completely submerge the potatoes

Salt and seasonings

Finishing or garnishing ingredients for service

Method at-a-glance

  1. Blanch the cut potatoes in 300F/149C.
  2. Drain them.
  3. Increase the oil’s temperature to 375F/191C.
  4. Fry the blanched potatoes until golden brown and floating on the oil’s surface.
  5. Drain them on a paper towel (I use the brown paper bag, obviously).
  6. Salt them away from he fryer.
  7. Serve the potatoes immediately.

expert tips (I am taking these straight from the book. If you would to purchase a book from Amazon, while we are cooking more these days, here is the link to my Amazon Storefront. Yes, I get a bit of kickback. Thank you.)

Potatoes that are deep-fried from the raw state may seem to be simple, but when prepared with care they can become a very important addition to texture and flaws of the plate (this is my add, yes! care for the potatoes. For some reason it makes me think of that line from Notting Hill when Hugh Grant is on a date with the Fruitarian. Care for your potatoes and take the extra steps. Japanese style)

Different cuts of potatoes will have different results. Thinner cuts will a creamy will be crispy throughout, while fatter or bigger cuts will yield a crisp exterior with a creamy interior. Some of the different cuts applied to the potatoes for deep frying are as follows:

SALLUMETTE OR MATCHSTICK/SHOESTRING/WAFFLE CUT

Salt (and sometimes pepper) is the most typical seasoning for deep-fried potatoes. In addition to these, try applying different ground spices or spice mixtures after frying to suit the profile of a particular dish:

CAYENNE/CORIANDER/CUMIN

Add dry sprigs of fresh herbs with the potatoes. Frying herbs with the potatoes will infuse the oil and flavor the potatoes:

ROSEMARY/SAGE (YOU KNOW I LOVE SOME SAGE. (wink, wink)

Until Next Time…