Crispy Shoestring Potatoes
4-6 Russet potatoes, washed and dried
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oil for frying (grapeseed, peanut or canola work well)
2-3 rosemary sprigs for the oil
kosher salt to season
Using a Japanese mandolin fitted with the julienne teeth attachment (medium size) carefully shave the potato into shoe string pieces. If you don’t have a mandolin, slice into thin sheets and then cut into thin strips. Soak the potatoes in ice water for at least 30-45 minutes to remove some of the starch. Drain the potatoes and dry well.
Heat the oil in a heavy-bottomed pot to 350˚F. Add the rosemary sprigs. Fry the potatoes until golden brown and crispy, about 3-5 minutes. Drain on paper towels, season with salt while warm.