I have finally gotten down making thin crisp potato sticks to go with Gheimeh (Persian Split Pea Stew – with or without Beef).
The technique that seems to work best is to slice the potatoes with my mandolin. Then stack a few slices and cut them thinly lengthwise.
Two russet potatoes make a whole lot of potato sticks, but there never seem to be enough to keep my family happy. I guess that’s a good thing.
Fried Potato Straws
from Guy Fieri
Canola oil, for frying
2 russet potatoes
1 teaspoon kosher salt
4 or 5 turns freshly ground black pepper
Pour canola oil into a deep cast-iron skillet to a depth of 1 1/2 to 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use a mandoline very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.
Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes.
With a slotted spoon or spider, transfer the straws to the paper towel-lined plate.
Season with salt and pepper immediately and serve.
Andrea's Garden Cooking 