Crispy potato straws (Pommes Paille)
Recipe video above. 1 x 300g/10oz potato will make about 3 heaped cups of fries (lightly packed).
Servings: 1
Ingredients
- 1 potato (Aus: Sebago, US: russet, UK: Maris Piper), or other starchy or all-rounder potato (Note 1)
- 1 1/2 - 2 cups vegetable oil (canola, sunflower or peanut oil)
- Sea salt flakes , crushed with fingers into a powder
Instructions
- Shred - Finely julienne the potato using a julienne mandoline, 2-4 mm / 1/16 - 1/8" thick. (Note 2)
- Rinse - Place potato in a bowl of water and rinse, changing the water as needed, until the water is clear. Drain in a colander. (Potato can be kept in water overnight in the fridge).
- Dry - Spread on tea towels then pat dry. If time permits, spread out and air dry for 1 hour+. (Drier potato = less oil bubbling + crispier fries).
- Heat the oil in a saucepan over high heat to 180°C/350°F, ensuring there is 10 cm/4" clearance above the oil surface (the oil bubbles up).
- Add potato into oil - SLOWLY scatter potato across the surface of the oil (don't dump in once place). ⚠️The oil will bubble up to ~7cm/3", so add potato slowly, and you can pause until the bubbles subside before adding more. (Note 3 for cooking tips)
- Fry for 1 1/2 - 2 minutes, using chopsticks (or similar) to stir once or twice. Once light golden and crisp, scoop out and drain on paper towels. (It goes more golden as it drains). Repeat with remaining potato.
- Season - Carefully slide the fries into a bowl. Sprinkle with salt and gently toss. Serve immediately while warm, or cool.
- Serve in bowls for munching, as a garnish like for Beef Tataki or serve a mound alongside a juicy steak or other protein (see in post for more ideas).
Notes
1. Potato type - You can use any potato other than waxy potatoes which don't go as crispy. With larger potatoes you will get longer strands, though because they are so thin they are susceptible to breaking anyway!
2. Julienne size - Thinner (2mm / 1/16") is ideal if using to garnish dishes like the Beef Tataki. 4mm / 1/8" thick is regular thickness for Pommes Paille served as a side to mains, like steak. Recipe will work for both, and both are delicious! (Thinner = cooks faster and more delicate).
3. Frying tips
- Fry a single layer of potatoes at a time
- Don't crowd the pot, the potato will tangle, they will brown unevenly and take longer to cook.
- The oil bubbles madly at first when you add the potato but it will subside to a sizzle. Once the sizzle stops and it looks like the potatoes are just poaching in oil, that's usually about the time the fries are ready!
- Don't dump the potatoes in one place, it causes the oil to bubble up madly and the potato will tangle (and break when you try to separate).