I don’t use my mandoline often, but I’m thankful I own one when I want to make thin, crispy fries that are just as amazing on their own as they are on top of burgers or as a topping for creamy soups (think potato and leek, for example).
The above is a result of four palm sized, washed, peeled and julienned organic russet potatoes.
They were fried in small batches (just a handful at a time), in a dutch oven with about 2 inches of canola oil heated to approximately 350 degrees (I drop a popcorn kernel in the oil, when it pops I find the oil is ready).
Some things to keep in mind:
Have a large bowl of cold water ready, as you’ll want to soak the julienned potatoes in water prior to frying*. As soon as you slice them, put them in water to prevent them from browning. Soaking them removes some of the starch. Let them soak for a bit, changing the water as needed until it remains clear (perhaps 3 or 4 times). I find this process takes about 20 minutes or so.
Important – make sure to thoroughly dry the potatoes before you fry them! I use clean kitchen towels or paper towels to dry them off.
Cook each batch until the fries are golden brown – this does not take long – 2 or 3 minutes. I like to remove them using a large spider strainer.
Drain the cooked fries on paper towels, transfer them to a baking sheet, season with salt and pepper, and place into a 200 degree oven to keep warm while the additional batches cook.
*There are plenty of articles/opinions about the process of soaking potatoes. Some folks suggest soaking them for hours. I haven’t found this to be necessary. In the end, do what works for you.
–tsp
The Serene Palate 