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Venecia Willis

Venecia Willis
Director of Culinary
Velvet Taco

Crispy Fried Idaho® Potato Stacks

Recipe courtesy of Chef Venecia Willis
Sponsor: Idaho Potato Commission

Servings: 6


  • 6 Idaho® Russet potatoes, peeled
  • 6 c canola oil
  • 1 Tbsp flaky sea salt
  • 1 c dipping sauce of choice


  1. Slice the potatoes paper thin using a Chinese mandoline. Stack the slices in order by size 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.


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

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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