Pommes Paille, crispy potato straws, are ultra-thinfrench fries!
In fact, they are homemade french fry crisps which were always my favourite as a kid!
What you need for Crispy Potato Straws (Pommes Paille)
Potato Starchy or all-rounder potatoes.
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Just not waxy ones (they wont go as crispy and dont fry up as evenly golden).
Oil Vegetable oil, canola or any other natural flavoured oil.
You only need about 2 cm / 0.8 of oil.
If you dont have salt flakes, use table salt.
Theres no soaking or pre-boiling or twice frying.
Julienne Use a julienne mandolin to finely cut the potato into thin strands.
If you dont have a julienne mandolin, show off your knife skills!
Finely slice the potato into rounds, stack, then finely slice.
Water bowl Transfer cut potato straight into a large bowl of water, to prevent them from going brown.
Rinsethe potato in the bowl, re-filling with fresh water as needed, until the water runs clear.
The cloudiness is from the starch from the potato.
It is not a friend of crispiness, so we want to get ride of it.
Then drain the potato in a colander.
Dry tip the potato onto a tea towel then pat dry using another tea towel.
Scatterpotato slowly across the surface (dont dump in one place).
Pause if the oil starts bubbling too energetically then keep adding more potato.
Scoop out then drain on paper towels.
Repeat with remaining potato straws.
Sprinkle with salt then serve!
This is because they are crisp all the way through, like potato crisps.
Also, they stay 100% crisp for at least 5 days!
But they are equally at home alongsidepan fried fishorFish with White Wine Sauce,burgers(acheeseburger!)
Excellent for snacking or for pre dinner drinks (I speak from experience here!).
Very used to his life jacket now.
Less stress for me, means I dont have to worry even if he swims way off shore.
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