If you love the perfectly crispy edges that come with thin, shoestring fries then this homemade recipe is for you.
- 4 – 6 Potatoes (I used Idaho, cleaned, peeled, and sliced lengthwise into matchsticks)
- Oil (for frying (such as Canola or Vegetable and enough to fill pot about 2 inches deep))
- Salt (to taste)
- Pepper (to taste)
- Chili Pepper or Crushed Chili Flakes
- Chopped Fresh Herbs (I used Italian Flat Leaf Parsley)
- Malt Vinegar
- Melted Cheese
- Chili (perfect for Chili Cheese Fries)
- Clean, peel and cut each Potato lengthwise into very thin matchsticks, place into a large bowl of iced water.
- Heat oven to 350°F.
- Once all of the Potatoes have been sliced and have been in the ice water bath for at at least 2 – 3 minutes, remove from water and pat them dry with a paper towel. *It’s best to work in batches*
- While the Potatoes are drying, pour the Oil into a heavy bottom, deep pot or use a deep fryer. Make sure that the Oil is about 2 inches in depth. Heat until hot, to test, I like to take a small piece of potato and drop into the hot oil, once the potato starts to sizzle or bubble rapidly, the oil is ready.
- Carefully add 1 – 2 handfuls of Potatoes at a time and fry for 5 – 8 minutes or until lightly golden brown.
- Season with Salt to taste.
- Remove the Fries from oil and transfer to pan or plate that is oven safe and keep warm in the oven until all batches are ready.
- I served mine with Salt, Pepper, Parmesan Shavings and Flat Leaf Parsley.
If you prefer, you can double fry the fries for a crispier bite. After they have initially been fried, allow them to rest for about 3 – 5 minutes, then add them back to the hot oil to cook for 2 – 3 minutes. Remove from oil, keep warm in the oven, season to taste, serve and enjoy!
- Category: Side