Crispy Potato Straws

Pair with steak and beer for a great appetizer! Potato pie is an interesting alternative to potato chips or French fries. These are small, crispy potato strips that are deep fried. You can choose the degree of roasting of the straws according to your taste: from pale golden to brown.
cook time: 30 min
Caleb Huxley
Crispy Potato Straws

Nutrition Facts (per serving)

374
Calories
37g
Fat
11g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Salt 1 tsp
Potato 500 g
Vegetable oil 300 ml

Recipe instructions

Step 1

Step 1
Prepare the required ingredients to make Potato Pai. For this dish you need long, large tubers — they are easier to work with and the straws from large potatoes will be the desired length. The longer the straw, the easier it will be to remove the potatoes with a slotted spoon and you will not have to fish out individual small pieces. In addition, small pieces of potatoes quickly begin to burn in the oil, while the rest of the potatoes are not yet ready.

Step 2

Step 2
This is what the tubers should look like: large, even, oblong. Peel the potatoes and rinse thoroughly in cold water to remove all starch from the surface. If this is not done, the potatoes will begin to darken.

Step 3

Step 3
Quickly grate the tubers into long thin strips. A special grater for Korean carrots is ideal for this. You need to grate the potatoes in one direction from top to bottom. This is how you get such an even long straw. You can cut potatoes with a regular knife, although it will take more time.

Step 4

Step 4
Place the grated potatoes in a deep bowl and rinse thoroughly with cold running water to remove the starch. At first the water will be whitish with starch, but will gradually become clear.

Step 5

Step 5
When the water becomes completely clear, all starch has been removed. Potatoes need to be lightly squeezed out of excess water.

Step 6

Step 6
Place the potato strips in a colander or sieve and let the water drain. Then transfer the potatoes to a towel and leave to dry for 10 minutes. You can also pat the straw dry with paper towels. It is imperative to remove all moisture from the potatoes, otherwise when it comes into contact with boiling oil, the water will start to shoot out and you will have to wash off the fat from everything around it. Donʼt worry, the potatoes will no longer darken and will retain their golden color.

Step 7

Step 7
Pour vegetable oil into a saucepan and heat over medium heat until light smoke emits from the oil. You can drop a drop of water into the saucepan. If the water hisses, then the oil is properly heated. You need to fry the potatoes over medium or high heat (I used the setting 7-8 out of 9).

Step 8

Step 8
Place some potato strips into the hot oil so that they are completely covered with oil and fry until the potatoes are golden brown. At first, the potatoes become very soft and the straws begin to stick to each other. Therefore, during frying, the potatoes need to be stirred periodically with a fork (the potatoes do not stick to them). Each batch takes between 3 and 6 minutes to fry, depending on the type of potato and the heat on your stove.

Step 9

Step 9
When the potatoes begin to brown, the process takes place literally in seconds — if you overcook the potatoes, they will burn, so don’t leave the stove and watch the process. Quickly remove the finished potatoes with a slotted spoon and place on paper towels. Deep fry the rest of the potato strips in the same way. Place all the potatoes on a large platter and sprinkle with fine salt. Serve immediately. Bon appetit!

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