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
- 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.