Crispy Crunchy Shoestring Potatoes
shared by Jennifer
Crispy Crunchy Shoestring Potatoes
shared by Jennifer in Party Food & Snacks
Details:
-
PT15M
- Prep Time: 15 Minutes PT20M
- Cook Time: 20 Minutes PT35M
- Total Time: 35 Minutes
- Difficulty: Novice
- Serves: 3 people
- Cuisine: American
Place oil in a large, deep, pan, Dutch oven or deep-fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F.While oil is heati
Ingredients:
- Canola oil for deep-frying (around 3-4 inches of oil)
- 4 Yukon Gold Potatoes
- salt & ground black pepper
Directions:
- Place oil in a large, deep, pan, Dutch oven or deep-fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F.
- While oil is heating, wash and peel potatoes and remove any dark spots.
- Using a mandoline slicer fitted with the julienne blade and slice potatoes into matchsticks.
- Place sliced potatoes in a large bowl of ice water for 10 minutes.
- Remove potatoes from water bath and place on paper towels or clean dish cloths to dry completely.
- Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be. The next step is crucial to not having a disaster (or fire) in your kitchen. Do NOT add too many potatoes at one time.
- Once oil is 350F, place dried potatoes (1-cup at a time) in the oil and stir to separate them. Adjust temperature to keep it as close to 350F as possible.
- Fry 2 1/2 - 3 1/2 minutes or until dark golden brown – watch closely and stir often..
- Transfer cooked potatoes with a slotted spoon to a paper-towel covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time.
- Repeat process until all potatoes are fried.
- Allow potatoes to cool completely, then store in an airtight container. The potatoes will stay crispy and crunchy at least 3 days and probably more.
- Serve as is or with a side of sweet, hot mustard, bbq sauce or dip of your choice.