Best Shoe String Potatoes _pommes Pailles_ Recipes
SHOESTRING POTATOES WITH GARLIC MAYO
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Line a sheet tray with paper towels.
- Cut the potatoes using the thin julienne attachment of a mandolin. Rinse the potatoes in water, then spin dry in a salad spinner. Make sure the potatoes are dry so they don't spatter in the hot oil. Fry in batches until crisp, 4 to 5 minutes. Remove the cooked fries with a slotted spoon and drain on the prepared sheet tray. Season with salt immediately. Make sure the oil heats back to 365 degrees F between batches of fries. Repeat for the remaining potatoes.
- In a bowl, mix the mayonnaise, garlic and lemon juice. Season with salt and pepper. Serve with the fries.
OVEN-BAKED SHOESTRING FRIES
These delicate, crunchy fries are the perfect French bistro-inspired accompaniment to our Hanger Steak with Shallots.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.
- Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.
- Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper, and serve.
SHOE STRING POTATOES (_POMMES PAILLES_)
A mountain of skinny, crisp fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once. And like potato chips, they taste great at any temperature.
Provided by Shelley Wiseman
Time 25m
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Heat 2 inches oil to 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.
- Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.
- Fry potatoes in 5 or 6 small batches, stirring, until golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.) Drain potatoes on paper towels and season with salt.
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