Fried Potato Straws
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Kosher SaltDirections:
1
Pour canola oil into a deep cast-iron skillet to a depth of 2 inches
2
Heat over high heat to 350 degrees F
3
Line a plate with paper towels
4
While the oil is heating, lightly scrub the potatoes with a firm brush under running water
5
Use the fine julienne blade on a mandoline to cut the potatoes
6
(Alternatively, very thinly slice the potatoes lengthwise
7
Stack the slices and very thinly slice them lengthwise to make long thin straws
8
) Rinse the potato straws under cold running water
9
This rinses off the starch and makes the straws nice and crispy
10
Pat dry on paper towels
11
Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes
12
With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate
13
Season with salt and pepper immediately and serve
14
Photograph by Con Poulos