Crispy thin fries that are perfect for a snack or with a meal. And shaped like a shoestring ;-) You often see these on menus as matchstick fries. Either way, these are darn delicious!
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Ingredients
4whole potatoes -Maris Piper, King Edward or russet work well
vegetable oilfor frying
Instructions
Peel the potatoes and then use a mandoline to cut them into thin julienne.
Alternatively if you don't have a mandolin, slice the potatoes into thin slices then stack up and use a knife to cut them into julienne.
Place the fries in a large bowl and cover them with cold water.
Give it a good mix about, drain and refill with fresh water.
Leave the potatoes to soak for at least an hour.
When you want to eat, drain the potatoes and then use a tea towel or plenty of kitchen paper, to dry off the potatoes.
You want to ensure they are completely dry before you fry them.
Heat about 10 cm (4 inches) of oil in a heavy deep pot. You want to get the oil to around to 150ºC (300ºF)
I use a thermometer to make sure the temperature is accurate, but you can just drop a potato in. if it sinks the oil isn't hot enough, if it sizzles and burns the oil is too hot.
Place half of your fries carefully into the oil and cook for 2 minutes until the potatoes are soft but not brown.
Remove the potatoes to some kitchen paper and cook the second batch in the same way.
Increase the temperature of the oil to 200ºC (400ºF)
Fry the potatoes a second time until they are golden brown.