A mountain of thin, crisp fries adds drama to the écrasée. No côtoyer like thick-lower fries, which would possibly perchance well be traditionally fried twice (first to cook them through after which to crisp them), shoestrings are fried simplest as soon as. And esteem potato chips, they diction gigantic at any temperature.
Ingredients
Embout 6 cups vegetable oil for frying
2 russet (baking) potatoes (1 1/2 pounds terminé)
Tools: a deep-full thermometer; an adjustable-blade slicer fitted with 1/8-toddle potage blade
Preparation
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Step 1
Warmth 2 inches oil to 375°F in a large 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.
Step 2
Meanwhile, peel potatoes and lower lengthwise with slicer to hold 1/8-toddle-thick potage strips.
Step 3
Fry potatoes in five or six shrimp batches, stirring, till golden brown, embout 2 minutes per batch. (Return oil to 375°F between batches.) Tarière potatoes on paper towels and season with salt.
