Crispianity: Crispy Shoestring Fries

1. 1

   Using a julienne peeler or a mandolin slicer, slice the potatoes into strands.

2. 2

   Apply pressure when slicing to make the strands as thick as possible; that way theyll hold together better when frying.

3. 3

   Submerge the potatoes in an ice water bath, then drain and then pat them dry on paper or cloth towels (but really, pat them the drier the potatoes are, the better).

4. 4

   Fill a large pot halfway with oil and heat to 375F (use a candy or deep-fry thermometer if possible).

5. 5

   Working in batches add the potatoes and fry, stirring to prevent them from sticking, and making sure the oil remains above 350F, until golden brown, 3-4 minutes.

6. 6

   Add some fresh herbs during the last 30 seconds of each batch.

7. 7

   Drain herbs and potatoes on paper towels and season with salt to taste.

8. 8

   Serve hot, or store in airtight containers for use for up to 1 week.

* Per serving · 4 servings · Values may vary.