Low Sodium Shoestring Fries

Total time1 hr 10 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
cold water, enough to cover
6 cups neutral oil (such as canola oil or vegetable oil), for frying
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp freshly ground black pepper (optional)

Instructions

1
Using a mandoline set to 1/8-inch thickness (or a sharp chef's knife), cut the peeled potatoes into matchstick strips no wider than 1/8 inch. Work quickly and transfer the cut strips immediately to a large bowl of cold water.
2
Soak the potato strips in cold water for at least 30 minutes, changing the water once halfway through, until the water runs mostly clear. Drain thoroughly, then spread the strips in a single layer on a clean kitchen towel or paper towels and pat completely dry — any surface moisture will cause violent spattering in the oil.

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