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Shoestering potatoes

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ADDITIONAL PREP RECIPE
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ingredients
  • 1 lb  Potato - Kenebeck    
  • Kosher Salt to taste  
  • Fry oil  
sourcing
PROCEDURE
  • Wash potatoes. Slice the potatoes with a Mandoline slicer fitted with the julienne blade.
  • Place potato sticks in a large bowl of ice water to remove excess starches. When ready to fry, remove water and dry with paper towels.
  • Deep-fry them in fry oil in stages until they turn golden brown. Transfer potatoes to a paper towel-lined plate and season to your heart’s content.

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CRITICAL CONTROL POINT
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