Ripped Idaho® Potatoes

Serve with lamb or steak entree


  • 2 large Idaho® potatoes
  • 4 tablespoons olive oil, divided
  • Salt and pepper
  • 5 cups canola oil
  • 1 1/2 tablespoons butter, melted
  • 1/4 cup curly parsley, chopped
  • 2 tablespoons Grana Padano Parmesan cheese, grated


  1. Heat oven to 400°F and position a rack in top third of the oven.
  2. Wash potatoes with a stiff brush and cold running water. Dry. Coat the potatoes with one tablespoon of olive oil and sprinkle with salt.
  3. Bake potatoes for approximately 50 minutes, or until potato completely cooked through (timing depends on size of the potato). Cool potatoes overnight (great use for a leftover baked potato).
  4. When you are ready to prepare the potatoes, heat canola oil in a sauce pot to 375°F.
  5. Leaving the skin on, rip the potatoes into medium to small bits.
  6. Deep fry potato shreds in canola oil for 2 minutes. Remove from oil and refrigerate until serving.
  7. When ready to serve, re-fry the potatoes in the canola oil for 1 minute, until crisp.
  8. Remove from fryer and place in a large bowl. Toss the potatoes with remaining 3 tablespoons olive oil and butter. Season with salt and pepper.
  9. Add the parsley, reserving one teaspoon for garnish, and half of the grated cheese, tossing lightly.
  10. Place potatoes in a serving dish and sprinkle the top with remaining parsley and cheese.
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Yield: 4-6 servings

John Schenk
Strip House
Las Vegas, NV

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