Crispy Crunchy Shoestring Potatoes

Name: Crispy Crunchy Shoestring Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings servings
Cuisine: American
Ingredients: Canola oil for deep-frying (around 3-4 inches of oil); 4 Yukon Gold Potatoes; salt & ground black pepper

Jennifer

1 year ago

Cuisine: American

Categories: Snacks & Party Food

Recipe Source: Susie Gall

Crispy Crunchy Shoestring Potatoes are the ultimate potato side dish! These thin, delicate fries are fried to a perfect golden brown, offering an irresistible crunch and a fluffy interior. They're incredibly versatile, perfect for dipping in your favorite sauce, serving alongside burgers and sandwiches, or enjoying as a snack on their own.

Tags:

potatoes

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 3 servings

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.

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.