Combine butter and garlic in a small bowl and
set aside.
Using a large, heavy bottomed pot, fill halfway with oil and heat
to 325°F. Blanch diced potatoes in oil until tender, but not browned,
about 4 minutes.
Drain on paper towels and transfer to a small sheet pan. Freeze or
chill potatoes until ready to serve.
When ready to serve, reheat oil to 325°F and fry frozen or chilled
potatoes until golden browned, about 3 minutes. Drain potatoes on
paper towels, and transfer to a mixing bowl. Add 1 or 2 tablespoons
of the softened garlic-butter, tossing to coat. Season with salt and
pepper.
Serve immediately.
|
