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Epicurious
Gourmet

Shoe String Potatoes (Pommes Pailles)

By Shelley Wiseman

5.0

(3)

Image may contain Cutlery Fork Food Pasta Noodle Dish Meal Plant and Produce
Shoe String Potatoes (Pommes Pailles)

A mountain of skinny, crisp fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once. And like potato chips, they taste great at any temperature.

Recipe information

  • Total Time

    25 min

  • Yield

    Makes 4 servings

Ingredients

About 6 cups vegetable oil for frying
2 russet (baking) potatoes (1 1/2 pounds total)
Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with 1/8-inch julienne blade

Preparation

  1. Step 1

    Heat 2 inches oil to 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.

    Step 2

    Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.

    Step 3

    Fry potatoes in 5 or 6 small batches, stirring, until golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.) Drain potatoes on paper towels and season with salt.

TagsFrenchEuropeanPotatoRoot VegetableVegetableSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarian5 Ingredients or FewerQuickDeep FryGourmet
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