Name: Shoestring Fries
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: New American
Ingredients: 4 medium russet potatoes; 1 tblsp white vinegar; canola oil, for frying; garlic salt; finely chopped parsley, for garnish

Ingredients

Servings:

medium russet potatoes

1 tblsp

white vinegar

canola oil, for frying

garlic salt

finely chopped parsley, for garnish

Directions 8 steps | 65 Minutes

Step 1

Wash and peel the potatoes. Remove any dark spots. Prepare a large bowl of ice water mixed with the white vinegar.

Step 2

Using a mandolin fitted with the julienne blade, slice the potatoes into matchsticks.

Step 3

Place the sliced potatoes into the ice water and let them soak for at least 20-30 minutes.

Step 4

Use a salad spinner or a lint-free kitchen towel to dry the potatoes. If you used a salad spinner, pat the potatoes dry with a kitchen towel to remove any remaining moisture. If you used a kitchen towel, use a second dry kitchen towel to dry the potatoes a second time. (See notes 1.)

Step 5

In a Dutch oven or a heavy-bottomed pot, heat at least 4-5 inches of oil to 350°F. Line a baking sheet with a cooling rack. Once the oil is hot, place the potatoes, a handful at a time, into the hot oil.