Shoestring Fries


  • 1 1/2 pounds russet potatoes

  • 3 cups canola oil

  • sea salt to taste


  • Peel potatoes. Use a mandolin or a food processor with a julienne disk. Julienne potatoes, put in cold water.

  • When ready to fry, heat oil to 350 degrees.

  • Drain potatoes and pat dry with paper towels.

  • Fry potatoes 2 to 3 minutes, do not overcrowd the oil. Fry in small batches, drain on paper towels and season with salt.


Dirk FucikSide Dishes