Pomme Frites (Shoestring French Fries)

Ingredients

• 3 large russet potatoes

• Cornstarch (enough to lightly coat the potatoes)

• 4-6 cups neutral oil (such as peanut or vegetable oil)

• Kosher salt (to taste)

Directions

1. Use a mandoline to slice the potatoes to your preferred thickness. Once sliced, use a knife to cut the slices into thin strips to create shoestring fries.

2. Place the cut potatoes onto a clean kitchen towel or paper towels and pat them dry to absorb any excess moisture.

3. Transfer the potatoes to a bowl and coat them lightly with cornstarch, ensuring all the strips are evenly covered. Shake off any excess cornstarch.

4. Heat oil in a deep pot or fryer to 350°F-375°F (175°C-190°C). Use a thermometer to maintain the correct temperature.

5. Fry the potatoes in batches, being careful not to overcrowd the fryer. Cook them for a few moments, about 2-3 minutes, until they are golden and crispy.

6. Remove the fries from the oil using a slotted spoon and place them on a wire rack or paper towel-lined tray to drain excess oil.

7. Immediately season the fries with kosher salt while they are still hot.

8. Serve with this New York Strip steak as steak frites or with this quick chipotle aioli