If you are ready to elevate your potato game, the Crispy Potato Straws (Pommes Paille) Recipe is your new best friend in the kitchen. These ultra-thin, golden, and crunchy potato strands are irresistibly delightful — perfect for snacking or adding that wow factor to a meal. With just a few simple ingredients and straightforward steps, you’ll uncover a mouthwatering treat that’s as fun to make as it is to eat. Get ready to impress yourself and anyone lucky enough to share these crisp beauties with you!
Ingredients You’ll Need
To make perfect Crispy Potato Straws (Pommes Paille), you only need a handful of basic ingredients that you likely already have. Each item plays a crucial role in crafting those light, crunchy, and flavorful potato sticks that are nothing short of addictive.
- 1 potato (Aus: Sebago, US: russet, UK: Maris Piper): Choose a starchy or all-rounder potato for the best texture and crispiness.
- 1 1/2 – 2 cups vegetable oil (canola, sunflower or peanut oil): This neutral oil withstands high heat and crisps the potatoes perfectly.
- Sea salt flakes: Crushed into a powder, they deliver that essential salty kick to bring out the potatoes’ natural flavor.
How to Make Crispy Potato Straws (Pommes Paille) Recipe
Step 1: Shred the Potato
Begin by finely julienning your potato into thin strips about 2-4 mm thick using a julienne mandoline. This precise sizing ensures the potatoes cook evenly and achieve that signature crispy texture.
Step 2: Rinse Away the Starch
After shredding, place the potato straws in a bowl of cold water and rinse them repeatedly until the water runs clear. This step is key for removing excess starch and helps keep your potato straws from sticking together as well as promoting crispiness.
Step 3: Dry the Potato Straws
Drain the rinsed potatoes and spread them out on tea towels, patting them dry thoroughly. If you have extra time, letting them air dry for an hour or more really helps minimize oil splatter and contributes to a crispier fry.
Step 4: Heat the Oil
Pour the vegetable oil into a saucepan with plenty of clearance and heat it over high heat until it reaches around 180°C (350°F). Maintaining this temperature is crucial for frying the potato straws to golden perfection.
Step 5: Add the Potato to the Oil Slowly
SLOWLY scatter the potato straws onto the hot oil surface in small batches. Be mindful that the oil will bubble up significantly, so adding the potatoes gradually prevents spills and allows the temperature to stay stable.
Step 6: Fry Until Crispy and Golden
Fry the potato straws for 1 1/2 to 2 minutes, stirring gently once or twice with chopsticks to separate them. When the strands turn light golden and crisp, scoop them out and drain on paper towels. They will deepen in color slightly as they drain, signaling they’re perfectly cooked.
Step 7: Season to Perfection
Slide your crispy potato straws into a bowl and sprinkle generously with crushed sea salt flakes. Toss gently to coat evenly. The salt enhances the natural potato flavor and gives you that addictive crunch with every bite.
Step 8: Serve and Enjoy
Serve your Crispy Potato Straws (Pommes Paille) immediately while they’re warm and crispy. Whether in bowls for casual munching, as an elegant garnish for dishes like Beef Tataki, or heaped alongside a juicy steak, these golden sticks add texture, flavor, and a little flair.
How to Serve Crispy Potato Straws (Pommes Paille) Recipe
Garnishes
These delicate, crunchy potato straws make a stunning and textural garnish for rich dishes, especially seared proteins or creamy sauces. Their light crispiness contrasts beautifully with tender meats and velvety purees, making your plate both visually appealing and exciting to eat.
Side Dishes
Make Crispy Potato Straws your go-to side when you want a playful alternative to traditional fries or chips. Serve them alongside juicy steaks, roasted chicken, or even fried fish for a positively irresistible combination full of crunch and comfort.
Creative Ways to Present
For a fun twist, try serving these pommes paille in paper cones or small ramekins for parties or casual get-togethers. You can also pile them on top of salads or bowls to add unexpected texture and flavor, turning everyday meals into memorable experiences.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place the cooled Crispy Potato Straws in an airtight container. While they are best fresh, stored correctly they can keep their crunch for a few hours. Avoid covering them tightly with moisture, as that invites sogginess.
Freezing
Freezing is not recommended for Crispy Potato Straws as they tend to lose their crisp texture after thawing. To enjoy them at their best, it’s better to make them fresh or store only briefly in the fridge.
Reheating
To reheat and revive the crisp, spread the potato straws in a single layer on a baking sheet and warm them in a hot oven (around 200°C/400°F) for 3-5 minutes. This helps bring back the delightful crunch without drying them out.
FAQs
Can I use any type of potato for this recipe?
Using a starchy potato like russet, Sebago, or Maris Piper is best because they crisp up beautifully. Waxy potatoes won’t produce the same crunchy texture and may end up soggy.
Why do I need to rinse the potato straws?
Rinsing removes excess starch, which prevents the potato strands from sticking together and helps them fry up crisp and light rather than gummy.
Is it necessary to dry the potatoes before frying?
Absolutely. Dry potatoes reduce oil splatter and ensure your fries come out extra crispy instead of soggy.
Can I bake these instead of frying?
While frying produces the crispiest results, you might try baking thin potato sticks tossed with a bit of oil at high heat. However, they won’t be as light and bowlful of crunch as the traditional fried version.
How long do Crispy Potato Straws (Pommes Paille) stay crispy?
They’re best enjoyed immediately, but if stored properly, they can retain some crispiness for several hours. After that, they tend to soften due to moisture in the air.
Final Thoughts
There’s something truly magical about the simplicity and elegance of the Crispy Potato Straws (Pommes Paille) Recipe. It takes humble potatoes and transforms them into airy, golden strands of joy that are sure to elevate your meals or snack time. I can’t wait for you to try making this in your own kitchen—once you do, it just might become your new favorite way to enjoy potatoes!
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Crispy Potato Straws (Pommes Paille) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Side Dish
- Method: Frying
- Cuisine: French
Description
Crispy potato straws, also known as Pommes Paille, offer a delightful, ultra-thin cut of fried potatoes that are golden, crunchy, and perfect as a snack, garnish, or side dish. Made with starchy potatoes and fried to crispy perfection, these potato straws bring satisfying texture and subtle salty flavor, ideal alongside steak, Tataki, or simply enjoyed on their own.
Ingredients
Potatoes
- 1 potato (Aus: Sebago, US: Russet, UK: Maris Piper, or other starchy/all-rounder potato)
Oil for Frying
- 1 1/2 – 2 cups vegetable oil (canola, sunflower, or peanut oil)
Seasoning
- Sea salt flakes, crushed into a powder
Instructions
- Shred: Finely julienne the potato using a julienne mandoline to 2-4 mm (1/16 – 1/8 inch) thickness, creating thin potato straws.
- Rinse: Place the shredded potato in a bowl of water and rinse, changing the water repeatedly until clear to remove excess starch. Drain well in a colander. The potato can be soaked overnight in the fridge if desired.
- Dry: Spread the potato straws on tea towels and pat dry thoroughly. For extra crispness, air dry for at least one hour to reduce moisture.
- Heat Oil: Fill a saucepan with vegetable oil leaving 10 cm (4 inches) clearance from the top. Heat over high heat to 180°C (350°F), ensuring the oil is hot enough for frying.
- Add Potato to Oil: Slowly and carefully scatter the potato straws evenly over the surface of the oil. Add gradually to control bubbling, waiting between additions as the bubbles subside.
- Fry: Fry for 1½ to 2 minutes, stirring gently once or twice with chopsticks or a similar tool, until the straws turn a light golden color and are crispy.
- Drain: Using a slotted spoon, remove the crispy potato straws and drain on paper towels to remove excess oil. The color will deepen slightly as they drain.
- Season: Immediately transfer the fries to a bowl, sprinkle with crushed sea salt flakes, and gently toss to evenly coat.
- Serve: Serve warm as a snack in bowls, as a garnish for dishes like Beef Tataki, or as a crispy side alongside steak or other proteins.
Notes
- Choose starchy potatoes such as Sebago, Russet, or Maris Piper for the best texture and crispness.
- Ensuring the potato straws are very dry before frying prevents excessive oil splattering and promotes maximum crispiness.
- Adding potatoes slowly to the hot oil prevents dangerous bubbling over and ensures even cooking.
- Leftover potato straws can be cooled and stored; reheat in an oven or air fryer to restore crispiness.
