A mountain of thin, crisp fries provides drama to the plate. Unlike thick-lower fries, that are historically fried twice (first to cook them by after which to crisp them), shoestrings are fried totally as soon as. And cherish potato chips, they model immense at any temperature.
Substances
About 6 cups vegetable oil for frying
2 russet (baking) potatoes (1 1/2 kilos whole)
Tools: a deep-elephantine thermometer; an adjustable-blade slicer fitted with 1/8-poke julienne blade
Preparation
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Step 1
Heat 2 inches oil to 375°F in a broad 5- to 7-quart heavy pot (on the least 4 inches deep) over medium warmth.
Step 2
Within the intervening time, peel potatoes and lower lengthwise with slicer to trace 1/8-poke-thick julienne strips.
Step 3
Fry potatoes in Five or six shrimp batches, stirring, except golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.) Drain potatoes on paper towels and season with salt.
