Serves 4
57 min
Nigella Lawson's Spiralized Shoestring Fries
Recipe GLPReebc85f9415c09
Crispy, golden shoestring fries made by spiralizing fresh potatoes and deep-frying them to perfection. These thin, delicate fries are seasoned simply with sea salt for a classic side dish or light snack.
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Ingredients
1 pound potatoes (such as Yukon Gold), peeled
4 cups vegetable oil, for deep frying
to taste Sea salt flakes or kosher salt, to taste
Directions
Peel the potatoes and pat them dry with paper towels. Using a spiralizer or vegetable spiralizer tool, create long, thin shoestring-like strands from the potatoes.
Place the spiralized potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. Drain and pat completely dry with paper towels.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. The oil should be hot enough that a small piece of potato sizzles immediately when added.
Working in small batches to avoid overcrowding, carefully add the dried spiralized potatoes to the hot oil. Fry for 2-3 minutes until they turn golden brown and crispy.
Using a slotted spoon or spider skimmer, remove the fries from the oil and transfer them to a paper towel-lined plate to drain excess oil.
While still warm, season the fries with sea salt flakes or kosher salt to taste. Serve immediately while they are at their crispiest.
