Crispy Potato Straws (Pommes Paille)

Step 1: Finely julienne the potato using a julienne mandoline, cutting strands 2–4 mm thick.

Tip: Use 2 mm strands for a garnish or 4 mm strands for a side dish.

Step 2: Place the potato in a bowl of water and rinse, changing the water as needed, until it runs clear. Drain in a colander. The potato can be kept in water overnight in the fridge.

Step 3: Spread the potato on tea towels and pat dry. If time permits, spread it out and air-dry for at least 1 hour.

Tip: Drier potato means less oil bubbling and crispier fries.

Step 4: Heat the oil in a saucepan over high heat to 180°C/350°F. Leave 10 cm/4 inches of clearance between the oil surface and the rim of the saucepan, as the oil bubbles up.

Step 5: Slowly scatter the potato across the oil’s surface; do not dump it in one place. The oil will bubble up to about 7 cm/3 inches, so add the potato slowly and pause until the bubbles subside before adding more.

Step 6: Fry for 1 1/2–2 minutes, stirring once or twice with chopsticks or a similar utensil. When the potato is light golden and crisp, scoop it out and drain on paper towels. It will become more golden as it drains. Repeat with the remaining potato.

Step 7: Carefully slide the fries into a bowl. Sprinkle with salt and gently toss. Serve immediately while warm, or let them cool.

Step 8: Serve in bowls for snacking, as a garnish for dishes such as beef tataki, or alongside steak or another protein.