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Straw potatoes, also known as shoestring fries, are a quick, simple alternative to chips. Because the potatoes are chopped so finely, they crisp up brilliantly when deep-fried. Martin Wishart shows us how to cook them in this video.
Wash and peel the potatoes and slice very finely on a mandoline
Spread the potato slices out on a board and slice finely, rocking the knife backwards and forwards
To remove some of the starch from the potatoes, run them under cold water, then drain in a sieve
Preheat a deep fat fryer or saucepan of oil to 180°C. Do not overfill the pan
Dry the potatoes thoroughly on a kitchen towel then lower them into the oil
Stir with a slotted spoon and cook for 2–3 minutes until golden brown and crispy
Remove from the oil with a slotted spoon and drain on kitchen paper. Season with salt and serve
Straw potatoes make a great snack or a brilliant accompaniment to steak, game and fish. Martin Wishart serves his straw potatoes with sea bream, glazed vegetables, and gourmand vinaigrette.
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