Active Time

　　25 min

　　Total Time

　　25 min

　　A mountain of skinny, crisp fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once. And like potato chips, they taste great at any temperature.

　　

Ingredients

Makes 4 servings

　　About 6 cups vegetable oil for frying

　　2 russet (baking) potatoes (1 1/2 pounds total)

　　Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with 1/8-inch julienne blade

　　

Step 1

Heat 2 inches oil to 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.

　　

Step 2

Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.

　　

Step 3

Fry potatoes in 5 or 6 small batches, stirring, until golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.) Drain potatoes on paper towels and season with salt.