Famous Sand Dollars Recipe

Prepare potatoes

Wash and scrub the potatoes well. Using a sharp knife or mandoline, slice each potato into 1/8-inch (3 mm) thick rounds. Aim for uniform thickness so they cook evenly. Place slices in a large bowl of cold water as you work to remove excess starch.

Soak and dry

Let the sliced potatoes soak in cold water for 20 minutes to remove more starch and help them crisp. After soaking, drain the water and spread the slices on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and prevent crisping.

Heat oil

In a large heavy skillet (cast iron preferred) or deep fryer, pour enough vegetable oil to reach about 1/4 inch depth (approximately 3/4 to 1 cup). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of potato sizzles immediately when added.

Fry potatoes

Working in batches to avoid crowding, carefully add potato slices in a single layer to the hot oil. Fry each side 2–3 minutes, flipping once, until golden brown and crisp. Use a slotted spatula or tongs to transfer cooked slices to a wire rack or paper towels to drain. Repeat with remaining slices, adjusting heat as needed to maintain 325–350°F (160–175°C) surface temperature.

Season while hot

Immediately after each batch comes out of the oil and while the slices are still hot and oily, sprinkle evenly with the house-blend seasoning, garlic powder, paprika, kosher salt, and black pepper. Lightly toss or shake so the seasoning adheres. Finish with a sprinkle of freshly grated Parmesan cheese while hot so it melts slightly onto the potatoes.

Garnish and serve

Transfer seasoned Sand Dollars to a serving plate. Garnish with chopped fresh parsley. Serve immediately with lemon wedges on the side if desired for a bright finish.