Shoestring Potatoes (Potato Straws)

Cooking method

1. Step 1:

   

   Gather the ingredients for the shoestring potatoes. Long, large potatoes work best here — they're easier to handle, and big potatoes give you nice long straws. The longer the straws, the easier they are to lift out with a slotted spoon, so you won't be chasing little bits around the pan. Small pieces also tend to scorch in the oil before the rest is done.

2. Step 2:

   

   Here's roughly what the potatoes should look like: large, smooth, and elongated. Peel them and rinse them well in cold water to wash the starch off the surface — otherwise they'll start to darken.

3. Step 3:

   

   Quickly cut the potatoes into long, thin strips. A julienne peeler or a mandoline with a julienne blade is ideal for this — run the potato in one direction, top to bottom, for nice even straws. You can also cut them by hand with a knife; it just takes a bit longer.

4. Step 4:

   

   Put the potato straws in a deep bowl and rinse them thoroughly under cold running water to wash out the starch. The water will look cloudy and white at first, but it will gradually run clear.

5. Step 5:

   

   Once the water runs completely clear, the starch is gone. Gently squeeze the excess water out of the potatoes.

6. Step 6:

   

   Tip the potato straws into a colander or sieve and let them drain. Then spread them on a towel and let them dry for 10 minutes, blotting them further with paper towels if needed. It's important to get all the moisture off — any water hitting the hot oil will make it spatter, and you'll be cleaning grease off everything nearby. Don't worry, the potatoes won't darken now; they'll keep their golden color.

7. Step 7:

   

   Pour the oil into a deep skillet or saucepan and heat it over medium until it just begins to shimmer and wisp with smoke. To test it, flick in a drop of water — if it sizzles, the oil is hot enough. Fry the potatoes over medium-high heat (I used level 7–8 out of 9 on my stove).

8. Step 8:

   

   Add a small batch of potato straws to the hot oil so they're fully submerged, and fry until golden and crisp. At first the potatoes go soft and the straws clump together, so stir them now and then with a fork (the potatoes won't stick to it). Each batch takes 3 to 6 minutes, depending on the potato variety and how hot your stove runs.

9. Step 9:

   

   Once the potatoes start to brown, it happens in seconds — leave them a moment too long and they'll burn, so stay right by the stove and watch closely. Lift the finished straws out quickly with a slotted spoon and drain them on paper towels. Fry the rest of the straws the same way. Pile all the potatoes onto a large platter and sprinkle with fine salt. Serve right away. Enjoy!