Instructions

Step 1

Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until a deep-fry thermometer registers 375°.

Step 2

Meanwhile, julienne potatoes lengthwise using the narrowest setting of a mandoline with a julienne attachment or by hand with a sharp knife; transfer potatoes to a strainer and rinse them briefly under cold water for 1 minute so that they won't stick together as they fry in the oil. Drain potatoes, transfer to kitchen towels, and pat dry.

Step 3

Working in 4 batches, fry potatoes, stirring constantly with a slotted spoon and maintaining an oil temperature of at least 350° (adding the potatoes will cause the temperature to drop), until potatoes are light golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer fried potatoes to a rack set over a rimmed baking sheet. Season potatoes with salt; serve.

Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until a deep-fry thermometer registers 375°.

Recipes

Shoestring Fries

Name: Shoestring Fries
Total time: PT0D0H0M
Yield: serves 2
Ingredients: Canola or peanut oil, for frying; 2 large russet potatoes (about 1 lb. 10 oz.), peeled; Kosher salt, to taste

Serves
serves 2

By SAVEUR Editors

Published on July 13, 2009

Most mandolines (see Frying: Tools and Tips) come with a julienne attachment that will produce perfect, quick-frying shoestrings every time.

Ingredients

Canola or peanut oil, for frying
2 large russet potatoes (about 1 lb. 10 oz.), peeled
Kosher salt, to taste

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Instructions

Step 1

Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until a deep-fry thermometer registers 375°.

Step 2

Step 3

Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until a deep-fry thermometer registers 375°.
Meanwhile, julienne potatoes lengthwise using the narrowest setting of a mandoline with a julienne attachment or by hand with a sharp knife; transfer potatoes to a strainer and rinse them briefly under cold water for 1 minute so that they won't stick together as they fry in the oil. Drain potatoes, transfer to kitchen towels, and pat dry.
Working in 4 batches, fry potatoes, stirring constantly with a slotted spoon and maintaining an oil temperature of at least 350° (adding the potatoes will cause the temperature to drop), until potatoes are light golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer fried potatoes to a rack set over a rimmed baking sheet. Season potatoes with salt; serve.