SHOESTRING POTATOES Recipe

4

Ingredients

4 SERVINGS
POMMES PAILLES
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 tempera
6 cups vegetable oil for frying
2 russet (baking) potatoes (1 1/2 lb total)
EQUIPMENT: a deep-fat thermometer; an adjustable-blade slicer fitted with 1/8-inch julienne blade

Preparation

Step 1

Heat 2 inches oil to 375F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.

Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.

Fry potatoes in 5 or 6 small batches, stirring until golden brown, about 2 minutes per batch. (Return oil to 375F 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.