Crispy Shoestring Potatoes (Potato Pai)
A new take on everyone's favorite potatoes — pretty and delicious! It's a really fun and, best of all, tasty way to cook potatoes: crispy shoestring "pai." I couldn't tell you which world cuisine this little culinary masterpiece comes from, but the method is wonderfully original.
Cooking method
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Step 1:
You won't need much: potatoes, salt, vegetable oil, and starch. Peel the potatoes, rinse them under cold running water, then pat them completely dry with paper towels or a clean kitchen towel.
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Step 2:
Shred the potatoes into thin matchsticks on the largest holes of a julienne (Korean-style) grater. If you don't have one, cut them into thin strips by hand — grating them on a regular grater won't give you the right shape.
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Step 3:
Spread the potato matchsticks out on paper towels to dry.
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Step 4:
Sift the potato starch, stir in the salt, and toss the potato matchsticks in the mixture until evenly coated.
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Step 5:
Heat plenty of oil in a skillet and fry the potatoes until golden and crisp.
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Step 6:
Once fried, transfer the potatoes back onto paper towels to drain off the excess oil. You can also let them drain in a strainer.
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Step 7:
Serve the crispy potato pai as a side dish.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Potato starch - 300 kcal/100g
