Shoestring Extra Crispy Fries

Instructions

1. 1

   Peel the russet potatoes and cut them into very thin matchstick-sized strips (about 1/8 inch thick) to create shoestring fries.

2. 2

   Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. For extra crispiness, soak for up to 2 hours.

3. 3

   Drain the potatoes and pat them completely dry with clean kitchen towels or paper towels. Removing moisture is crucial for crispiness.

4. 4

   In a large, heavy-bottomed pot or deep fryer, heat the canola oil to 160°C (320°F).

5. 5

   Working in batches, fry the potatoes for 2-3 minutes until they are pale and just cooked through. Do not brown them at this stage. Remove with a slotted spoon and drain on paper towels.

6. 6

   Increase the oil temperature to 190°C (375°F).

7. 7

   Fry the potatoes again in batches for 2-3 minutes, or until golden brown and extra crispy.

8. 8

   Remove the fries with a slotted spoon and drain on fresh paper towels.

9. 9

   Immediately sprinkle the hot fries with salt to taste.

10. 10

    Serve the shoestring extra crispy fries hot and enjoy!