I questioned whether it really would work and not make a greasy end result where the potatoes would absorb a lot of oil. So I tried it three times. It works. End result crispy, perfect potatoes and not greasy at all. Here is how it works:
For me, I use a wok to fry in. I use canola oil but some other types of oil would work. Anything that can take high heat without smoking.
I julienned potatoes the first two times- really thin (photo) the first time, then thicker the second time. The third time I took baby potatoes and cut them in half. No soaking, no ice water, no nothing. I didn't even pat dry after cutting.
In the wok I put about 3" of oil at room temp. Then in went the potatoes. My stove is gas and I put the heat at med-high to cook. When the potatoes were just getting a crust on them I put the heat at high to finish them. I waited until they were nice and brown and crispy then transferred to paper towels. You can see by the photos that they are not greasy or oily. They turned out GREAT. The best part of this story is that there is no spattering (putting potatoes in the very hot oil) and the potatoes do not stick to the bottom of the pan. Next I will try onion rings. I do not fry often but when trying out a technique or a certain recipe I tend to do it several times until I am sure of it.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/shoestring%20raw%20in%20oil.jpg~original
For me, I use a wok to fry in. I use canola oil but some other types of oil would work. Anything that can take high heat without smoking.
I julienned potatoes the first two times- really thin (photo) the first time, then thicker the second time. The third time I took baby potatoes and cut them in half. No soaking, no ice water, no nothing. I didn't even pat dry after cutting.
In the wok I put about 3" of oil at room temp. Then in went the potatoes. My stove is gas and I put the heat at med-high to cook. When the potatoes were just getting a crust on them I put the heat at high to finish them. I waited until they were nice and brown and crispy then transferred to paper towels. You can see by the photos that they are not greasy or oily. They turned out GREAT. The best part of this story is that there is no spattering (putting potatoes in the very hot oil) and the potatoes do not stick to the bottom of the pan. Next I will try onion rings. I do not fry often but when trying out a technique or a certain recipe I tend to do it several times until I am sure of it.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/shoestring%20raw%20in%20oil.jpg~original
