Shoestring Potatoes

1. 1

   Preheat the oven to 200F.

2. 2

   Fit the mandoline with the thin julienne blade.

3. 3

   Slice the potatoes lengthwise with the mandoline and place them in a bowl of cold water to remove the starch.

4. 4

   Let them soak in the water for about 20 minutes.

5. 5

   You want the potatoes to be in very thin slices so that they will cook quickly and emerge nice and crisp.

6. 6

   I find that the food processor breaks up the julienne too much, so I dont recommend it.

7. 7

   Drain the potatoes in a colander.

8. 8

   Spin them in a salad spinner to ensure that they are really dry.

9. 9

   It is important to dry them well so the oil doesnt splatter during the frying process.

10. 10

    Heat the canola oil in a heavy-bottomed deep 4-quart pot, or a deep fryer, until it reaches 350F on a food thermometer.

11. 11

    Using a frying basket or a long-handled spider utensil, carefully lower about 2 cups worth of the potatoes into the hot oil.

12. 12

    Fry for 8 to 10 minutes, turning the potatoes every minute or two with a slotted spoon or the spider so that they brown evenly.

13. 13

    When the potatoes are golden brown, less than 10 minutes, remove them from the oil with the slotted spoon or spider.

14. 14

    Drain very well on paper towels.

15. 15

    To keep the potatoes warm while you cook the rest of the batch, put them on a paper towellined baking sheet, cover with paper towels, and hold in the oven.

16. 16

    Repeat with the remaining potatoes.

17. 17

    Season with salt before serving.

* Per serving · 4 servings · Values may vary.