Empty My Fridge
Crispy Potato Straws - Pommes Paille!
Ingredients
- Potato1
- Vegetable oil1 ½–2 cups
- Salt · flakes
Instructions
- Finely julienne the potato into strips 2–4 mm (1/16–1/8 inch) thick, using a julienne mandoline.
- Rinse the potato strips in a bowl of water, changing the water until it runs clear. Drain in a colander. The potato can be kept in water overnight in the fridge.
- Spread the strips on tea towels and pat dry. If you have time, air-dry them for 1 hour or more.
- Heat the oil in a saucepan over high heat to 180°C/350°F, leaving at least 10 cm/4 inches of space above the oil surface.
- Slowly scatter the potato into the oil in batches, not all in one spot. The oil will rise to about 7 cm/3 inches, so pause until the bubbling settles before adding more.
- Fry for 1½ to 2 minutes, stirring once or twice with chopsticks. When light golden and crisp, scoop out and drain on paper towels. They will keep turning golden as they drain. Repeat with the remaining potato.
- Carefully transfer the fried potato to a bowl, sprinkle with salt flakes crushed to a powder, and gently toss. Serve immediately while warm, or let cool.
Summarized from RecipeTin Eats's video. Watch it for the details.
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