Crispy Fried Potato Stacks


  • 6 each Idaho® Russet potatoes, peeled
  • 6 cups canola oil
  • 1 Tablespoon flaky sea salt
  • 1 cup dipping sauce of choice


  1. Slice the potatoes paper thin using a Chinese mandoline. Stack the slices up in order as much as possible, discarding the rounded tops and bottoms.
  2. Using a knife, cut the stacks on each side to make perfect rectangles.
  3. Heat the oil in a heavy pot to 350 degrees F.
  4. Once the oil is hot, lower the stacks of potatoes into the oil two at a time, being careful not to overcrowd the pot.
  5. Cook for 5 minutes each, until golden brown. Remove from the oil and sprinkle with the flaky sea salt.
  6. Serve warm with your favorite dipping sauce or as a side.

Chef Notes:  

The potatoes must be Idaho® Russet potatoes due to their starch level.

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Chef Venecia Willis
Velvet Taco

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