Crispy Crunchy Shoestring Potatoes
Every once in a while I'll fry some potatoes. I don't have a deep fryer, and I hate to throw out so much oil, so I pour a little oil (1/4-1/2 cup) in the pan and cook until crispy, adding oil as needed.
|vegetable oil, for deep-frying (around 3-4 inches of oil)|
|2 to 3||yukon gold potatoes|
|salt & ground black pepper|
|optional seasonings: garlic salt, chili powder, cumin, crushed dried rosemary, grated parmesan, bbq spices, seasoning salt, cajun spices and smoky paprika. if you want to go extreme, make loaded shoestring potatoes by layering them with melted cheese, jalapenos, ground beef, onions.|
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 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. (Trust me on this.)
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 3-4 minutes or until golden brown – watch closely and stir occasionally.
Transfer golden brown potato 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.