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
Scale
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.
