Thin and crispy, shoestring potatoes are like a cross between a French fry and a potato chip. Because the potato is sliced so thin, these cook in a matter of seconds and you won’t need to soak them or cook them twice as you would regular French fries. Unless you have an incredibly sharp knife and your knife skills are borderline masterful, I suggest using a mandoline to cut the super-thin slices of potato. You can of course season these with any of the spice mixtures on pages 117 to 119, but if you really want to be decadent, try them with a drizzle of white truffle oil and some shaved Parmigiano-Reggiano—delicious!

　　

Ingredients

serves 4 to 6

　　1 quart peanut oil

　　4 large Russet potatoes, peeled

　　Kosher salt

　　

Step 1

Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.

　　

Step 2

While the oil is heating, slice the potatoes lengthwise into 1/8-inch-thick slices. Then cut each slice into long 1/8-inch-thick strips.

　　

Step 3

Add the strips to the hot oil in batches, separating them with a mesh skimmer when they hit the oil. Fry, turning frequently, until golden brown, 60 to 90 seconds. Remove with the skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt and serve hot.

　　Bobby Flay's Burgers, Fries, and Shakes