A mountain of skinny, crispy fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once. And like potato chips, they taste great at any temperature.
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2000s Recipes + Menus
Pommes Pailles (Shoestring Potatoes)
Serves4
- Active time:25 min
- Start to finish:25 min
March 2008
- About 6 cups vegetable oil for frying
- 2 russet (baking) potatoes (1 1/2 lb total)
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Equipment:
a deep-fat thermometer; an adjustable-blade slicer fitted with 1/8-inch julienne blade
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Heat 2 inches oil to 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.
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Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.
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Fry potatoes in 5 or 6 small batches, stirring until golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.) Drain potatoes on paper towels and season with salt.
Cooks’ note: Potatoes can be cut 3 hours ahead and chilled in a large bowl of cold water. Drain well and pat dry before frying.
- Keywords
- french,
- shelley wiseman,
- potato,
- french sides + salads,
- french vegetarian
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