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.
Shoestring Fried Potatoes
Ingredients
These crispy, thin french fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.
Yield: serves 4
Ingredients
-
3 lb. Idaho potatoes, peeled
-
Peanut oil
-
Salt
Instructions
-
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.
-
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.
- 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.
- 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.
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/J4K32ACCSZXKVJEK6OU6FVN6WY.jpg)
