Shoe String Potatoes _pommes Pailles_ Food

SHOE STRING POTATOES (_POMMES PAILLES_)

Shoe String Potatoes (_Pommes Pailles_) image

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.

Provided by Shelley Wiseman

Time 25m

Yield Makes 4 servings

Number Of Ingredients 3

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

Steps:

Heat 2 inches oil to 375°F 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 375°F between batches.) Drain potatoes on paper towels and season with salt.

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