How to Do Potato Strings

Russet potatoes have the ideal amount of starch to produce a crisp texture.

Potato strings are true French bistro fare. Referred to as "pommes pailles" in France and shoestring potatoes in the States, potato strings are as straightforward as their name implies -- thin strands of potatoes fried to golden-brown and served alongside bistro-inspired or casually themed dishes, such as cassoulet, rib-eye steaks and hamburgers. The only difference between classic french fries and potato strings is size. French fries measure about 1/2 inch in width, the classic batonette cut, and shoestring potatoes have a width of 1/16 inch, also referred to as a fine julienne cut. Does this Spark an idea?

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Peanut or canola oil
Deep heavy-bottomed pan
Candy thermometer
3 Russet potatoes
Mandolin slicer
Food-storage container
Slotted spoon
Paper towels
Kosher salt
Freshly ground black pepper
Fresh herbs of choice

Instructions

- 1
  
  Pour 4 inches of peanut oil in a deep heavy-bottomed pan and attach a candy thermometer to it. Place the pan over high heat and allow it to reach 375 F. Adjust the heat as needed to maintain 375 F.
- 2
  
  Peel 3 Russet potatoes and adjust a mandolin slicer to the fine julienne (1/16-inch thick) setting. Slice the potatoes and place them in a food-storage container.
- 3
  
  Fry the potatoes, one cup at a time, until golden-brown -- approximately 2 minutes. Stir the potato strings in the oil with a slotted spoon or fork to prevent them from clumping. Allow the oil to return to 375 F before adding another cup of potatoes.
- 4
  
  Remove the potato strings with a slotted spoon and drain them on a plate lined with paper towels. Place the potatoes in a mixing bowl while hot and season to taste with kosher salt, freshly ground black pepper and chopped fresh herbs.