Crispy potato straws (Pommes Paille)

1. Potato type – You can use any potato other than waxy potatoes which don’t go as crispy. With larger potatoes you will get longer strands, though because they are so thin they are susceptible to breaking anyway!

2. Julienne size – Thinner (2mm / 1/16″) is ideal if using to garnish dishes like the Beef Tataki. 4mm / 1/8″ thick is regular thickness for Pommes Paille served as a side to mains, like steak. Recipe will work for both, and both are delicious! (Thinner = cooks faster and more delicate).

3. Frying tips

Fry a single layer of potatoes at a time Don’t crowd the pot, the potato will tangle, they will brown unevenly and take longer to cook. The oil bubbles madly at first when you add the potato but it will subside to a sizzle. Once the sizzle stops and it looks like the potatoes are just poaching in oil, that’s usually about the time the fries are ready! Don’t dump the potatoes in one place, it causes the oil to bubble up madly and the potato will tangle (and break when you try to separate).

Storage – Once fully cool, it will stay crispy for 5 – 6 days in an airtight container, in the pantry. You can also reheat in a 150°C/300°F oven for 3 – 5 minutes.