If you love the satisfying crunch of perfectly fried potatoes, then you are in for a treat with this Crispy Potato Straws (Pommes Paille) Recipe. It transforms simple potatoes into delicate, golden strands that are irresistibly crispy on the outside and tender within. Whether you enjoy them as a snack, a garnish, or a side dish, these potato straws bring that magical crispy texture and subtle salty flavor that can elevate any meal. Get ready to discover how easy it is to make this classic French-style fry at home, and why it might just become your new favorite way to enjoy potatoes.
Ingredients You’ll Need
These ingredients are wonderfully simple yet crucial in achieving that perfect balance of crispiness, flavor, and color. Each one plays a special role: from the starchiness of the potato for that ideal texture to the right oil that crisps without overpowering.
- Potato: Use a starchy or all-rounder potato like Sebago, Russet, or Maris Piper for perfectly crispy straws.
- Vegetable oil: Canola, sunflower, or peanut oil work best for frying because they have a high smoke point and a neutral flavor.
- Sea salt flakes: Crushing them into a fine powder enhances seasoning without making the fries soggy.
How to Make Crispy Potato Straws (Pommes Paille) Recipe
Step 1: Shred the Potato
Begin by finely julienning your peeled potato into thin strips approximately 2-4 millimeters thick using a julienne mandoline. This thin, uniform cutting is key to achieving those iconic crispy straws, so take your time to get consistent pieces that cook evenly.
Step 2: Rinse Thoroughly
Next, place the shredded potato into a bowl of cold water and rinse, changing the water multiple times until it runs clear. This step washes away excess starch, which helps prevent your crispy potato straws from clumping together and ensures a crisper result. You can even soak them overnight in the fridge to prep ahead.
Step 3: Dry Completely
After rinsing, drain the water in a colander, then spread the potato straws on tea towels and pat them dry. If you have time, let them air dry for an hour or more, which reduces moisture and stops the oil from bubbling excessively while frying. The drier the potato, the crispier your finished straws will be.
Step 4: Heat the Oil
Heat about 1 1/2 to 2 cups of vegetable oil in a saucepan over high heat until it reaches 180°C (350°F). Make sure the oil is deep enough so the potato can float without touching the bottom, as this gives even cooking and prevents sogginess.
Step 5: Fry the Potato Straws
Slowly scatter the dried potato strands into the hot oil bit by bit. Be careful here because the oil can bubble up significantly when the potatoes hit it. Stir gently once or twice during frying with chopsticks or a slotted spoon to prevent sticking. Fry for about 1 1/2 to 2 minutes until the straws turn a light golden color and develop a beautiful crispness.
Step 6: Drain and Season
Use a slotted spoon to lift the potato straws from the oil and drain them on paper towels to absorb any excess oil. As they cool slightly, they will deepen in golden color and crisp up even more. Transfer them to a bowl, sprinkle with finely crushed sea salt flakes, and toss gently to coat evenly.
Step 7: Serve While Warm or Cool
These crispy delights are best enjoyed right away for maximum crunch but can also be cooled and used as a garnish or side later. Their versatility and satisfying texture make them perfect for sharing.
How to Serve Crispy Potato Straws (Pommes Paille) Recipe
Garnishes
Crispy Potato Straws (Pommes Paille) Recipe works wonderfully as a garnish. Picture a delicate mound of these golden straws crowning dishes like Beef Tataki or crispy-skinned chicken, adding a delightful textural contrast that makes every bite more exciting.
Side Dishes
Serve them alongside juicy steaks, roasted poultry, or grilled fish for a classic bistro-style accompaniment. They provide a crunchy, salty complement that elevates even simple protein dishes into something special.
Creative Ways to Present
Try stuffing crispy potato straws into mini sandwiches or pairing them with dipping sauces like garlicky aioli or a tangy mustard dip for a fun appetizer. You can even sprinkle them over salads or soups for an unexpected crispy crunch that surprises and delights.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for best results. Refrigeration can cause them to lose their crispiness as moisture builds up, so it’s better to consume them within a few hours if possible.
Freezing
While freezing is possible, it is not recommended for Crispy Potato Straws (Pommes Paille) Recipe because freezing and thawing tend to make them soggy. For ideal texture, fry fresh potato straws each time you want to enjoy them.
Reheating
If you need to reheat, do so in a preheated oven or air fryer at 180°C (350°F) for about 5-7 minutes to restore some crispiness. Avoid microwaving as it will soften your crispy straws.
FAQs
Can I use other types of potatoes?
Yes! While starchy potatoes like Russet, Sebago, or Maris Piper are best for crispiness, you can experiment with all-rounder potatoes. Just keep in mind that waxy potatoes may produce softer results.
Why rinse the shredded potatoes multiple times?
Rinsing removes excess surface starch that can cause the potato straws to stick together and become gummy. Clear water ensures the starch is washed away for a crispier fry.
Is a mandoline necessary for julienning?
Although a julienne mandoline makes the process quicker and more uniform, you can carefully use a sharp knife to cut thin strips, just make sure they’re even thickness for consistent cooking.
Can I make these oil-free or baked?
Traditional Crispy Potato Straws (Pommes Paille) Recipe relies on deep-frying for its signature crunch. Baking or air frying may yield some crispiness but won’t match the authentic texture.
How do I prevent oil from bubbling over during frying?
Add the shredded potatoes slowly and in small batches, allowing the bubbling to subside before adding more. Also, make sure the oil isn’t overfilled to allow room for expansion.
Final Thoughts
This Crispy Potato Straws (Pommes Paille) Recipe is one of those delightful little culinary pleasures that can turn any ordinary meal into something extraordinary. The golden strands deliver on texture and flavor, and with just a handful of simple ingredients and straightforward steps, it’s easy to bring a bit of French-inspired magic to your kitchen. I’m confident once you try making these crunchy gems, they’ll become a beloved staple that you’ll want to prepare again and again.
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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, are thinly julienned potatoes fried to a golden crisp. Perfect as a crunchy snack or a versatile garnish, these delicate fries deliver a satisfying texture with a light, salty finish.
Ingredients
Potatoes
- 1 potato (Aus: Sebago, US: russet, UK: Maris Piper, or other starchy/all-rounder potato)
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, achieving strips 2-4 mm (1/16 – 1/8 inch) thick.
- Rinse: Place the shredded potato in a bowl of water and rinse thoroughly, changing the water as needed until clear. Drain in a colander. The potato can be soaked in water overnight in the fridge to remove excess starch.
- Dry: Spread the rinsed potato on tea towels and pat dry thoroughly. If possible, air dry for 1 hour or more to reduce moisture, which helps in achieving crisper fries and reduces oil splatter.
- Heat oil: In a saucepan, heat the vegetable oil over high heat to 180°C (350°F). Ensure there is sufficient clearance (about 10 cm/4 inches) above the oil surface to accommodate bubbling.
- Add potato: Slowly scatter the dried potato straws across the surface of the hot oil. Add gradually and pause when oil bubbles up to prevent overflow. Stir gently to prevent clumping.
- Fry: Fry the potatoes for 1 1/2 to 2 minutes, stirring once or twice with chopsticks or a similar tool until they turn light golden and are crisp. Remove with a slotted spoon and drain on paper towels. The fries continue to brown slightly as they drain.
- Season: Transfer the fries carefully into a bowl. Sprinkle with crushed sea salt flakes and gently toss to coat evenly.
- Serve: Serve immediately while warm for the best crunchiness. These crispy potato straws work well as a snack, a garnish for dishes like Beef Tataki, or dolloped alongside juicy steaks or other proteins.
Notes
- Use starchy potatoes like Russet, Sebago, or Maris Piper for best crispiness.
- Soaking and rinsing removes excess starch, preventing fries from sticking and improving texture.
- Drying the potato thoroughly helps reduce oil splatter and promotes crispness.
- Adding potato slowly to hot oil is crucial to avoid oil overflow and ensures even frying.
- Use high smoke point oils like canola, sunflower, or peanut oil for frying.
- Fries will continue to crisp and brown slightly after removal from oil as they drain.
