Straw Potatoes (Shoestring Fries)
A great stand-in for store-bought chips! Give them a try — they're delicious! Straw potatoes are a simple, quick dish made from equally simple ingredients. Serve them as a hot appetizer, a side for meat, or a main dish with fresh vegetables and a spicy sauce. Kids love these crispy potato straws. Even cold, they stay crunchy and downright addictive.
Marjoram
Recipe author
Straw Potatoes (Shoestring Fries)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 67 %
29 g
Carbohydrates 30 %
13 g
307 kcal
GI:
100
/
0
/
0
- This dish calls for a handful of simple ingredients that every cook keeps on hand. It's best to use medium, evenly shaped potatoes with no eyes — they're easier to cut, and the strips come out long, thin, and uniform. So let's get started. First, peel the potatoes and rinse them under running water. Next, cut them into thin, long matchsticks. You can do this with a sharp knife, but the cut won't be as fine and it takes a long time. If you have a Korean-carrot (julienne) grater, it's perfect for the job. Hold a whole peeled potato in your hand and grate it on the special grater, working in one direction, aiming for strips of even length. Transfer the grated potato to a bowl. To keep the potatoes from darkening and to make them crisp, you need to wash out the starch they contain. Rinse the cut potatoes thoroughly in cold water several times, until the water runs clear. Then tip them into a colander or large sieve to drain off the remaining water. To get rid of the last of the moisture and dry the potatoes, you can spread them out on paper towels. Now for the frying. Pour a generous amount of vegetable oil into a deep skillet, sauté pan, or heavy-bottomed pot. Heat it over medium heat to the right temperature. Drop in a couple of potato pieces — if the oil sizzles right away, you're ready to cook. Fry the potatoes in small batches for about 2–3 minutes, until a lovely golden color. Then lift the potato straws out with a slotted spoon and set them on a paper towel to blot the excess oil. Pile the straw potatoes onto a plate and salt to taste. Add spices to taste, such as garlic powder and a little caraway. Enjoy!
Caloric content of the products possible in the composition of the dish
- Mature potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Caraway - 333 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Garlic powder - 331 kcal/100g
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