Shoe String Potatoes (Pommes Pailles)
A mountain of skinny, crisp 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.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
About 6 cups vegetable oil for frying
2 russet (baking) potatoes (1 1/2 pounds 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 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.
Step 2
Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.
Step 3
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.
