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
Scale
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.