Shoestring Fried Potatoes

  • Serves

    serves 4

Shoestring potatoes, like potato chips and waffle chips, are fried only once. This recipe makes a good-sized batch—enough for a party—and are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.


  • 3 lb. Idaho potatoes, peeled
  • Peanut oil
  • Salt


Step 1

Cut potatoes into 4" lengths about 1⁄16" × 1⁄16" (it is easiest to do this with a mandoline), then place in a large nonreactive bowl and cover with water.

Step 2

Heat about 4" oil in a heavy-bottomed pot over medium-high heat. Drain potatoes, then dry thoroughly with paper towels. Check oil temperature with a candy thermometer; when oil reaches 375°, fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt, and serve warm.

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