Name: Shoestring French Fries
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 6 large baking potatoes (peeled and cut into shoestrings (¼ x 4-inches), about 3 ½ pounds); 2 cups extra virgin olive oil; 2 tablespoons kosher salt

Shoestring French Fries

Absolute heaven in a potato – cause the best french fries are the ones that are fried twice. But be very careful when using a mandoline cause Hubby sliced a finger along with the fries and our BBQ guests arrived just after the ambulance.

Shoestring French Fries

Prep Time 15

Cook Time 10

Total Time 25

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Servings

Ingredients

6 large baking potatoes peeled and cut into shoestrings (¼ x 4-inches), about 3 ½ pounds
2 cups extra virgin olive oil
2 tablespoons kosher salt

Instructions

Line a cookie sheet with paper towels.
Peel the potatoes and cut them into shoestrings on a mandoline.
Heat the oil over medium heat in a heavy-bottomed pan to 325°F. You can measure this with a deep-fry thermometer, or try dropping a cube of bread into the oil. If it is brown in 15 seconds, the oil is at the correct temperature.
Place the fries in the oil and cook for 3 to 4 minutes. Remove with a slotted spoon and place on the prepared cookie sheet to drain and cool.
Increase the heat of the oil to 375°F. Place the fries back in for 3 to 5 minutes or until golden brown. Remove with slotted spoon. Salt the fries and serve.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)