Shoestring french fries
- 1kg Russet Burbank potatoes (or any floury potato)
- 1 litre peanut oil
- Sea salt, to season
Peel the potatoes and slice off the tops and bottoms of each. Stand each potato in a flat end and carefully slice each thinly.
Cut each thin slice into matchsticks. Pat the fries with paper towel to dry them and absorb some of the starch that has been released with the cutting.
Heat the oil in a deep dryer to 180°C.
Carefully place the potato matchsticks in batches into the hot oil. Allow them to cook for approximately 5 minutes or until they are golden brown.
Using a slotted spoon, lift the fries from the hot oil and lie them on paper towel to drain for a moment. Season with salt and serve immediately.
- This recipe will give you piles of crisp real-deal French fries – the perfect accompaniment to a big beef burger.
- If you don’t have a deep fryer, you can heat the oil in a saucepan instead – you know the oil has reached 180°C when you toss a chunk of bread into the oil and it immediately starts to sizzle.
- Peanut oil is the best oil for frying because of its high smoking point. Alternative oils you could use are vegetable or canola oils.
- Russet Burbank potatoes are the best for making fries because of their fluffiness when cooked and their low moisture content, which stops them becoming soggy. If you can’t get your hands on this variety though, try using Sebago, Bintje or King Edward potatoes.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.