Introduction

Crispy potato straws, also known as Pommes Paille, are a delightful snack or garnish that adds a satisfying crunch to any meal. These thin, golden fries are perfectly seasoned and wonderfully light, making them a versatile treat for any occasion.

A white plate lined with crumpled white paper holds a tall pile of very thin, golden brown crispy fried potato sticks with a light, crunchy texture scattered around the base. In the blurred background, there is a yellow container on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 potato (Aus: Sebago, US: russet, UK: Maris Piper or other starchy/all-rounder potato)
1 1/2 – 2 cups vegetable oil (canola, sunflower, or peanut oil)
Sea salt flakes, crushed with fingers into a powder

Instructions

Step 1: Finely julienne the potato using a julienne mandoline, cutting strips about 2-4 mm (1/16 – 1/8 inch) thick.
Step 2: Place the shredded potato in a bowl of water and rinse, changing the water as needed until it runs clear. Drain in a colander. The potato can be kept in water overnight in the fridge if needed.
Step 3: Spread the potato strips on tea towels and pat dry. If possible, let them air dry for at least 1 hour to reduce moisture for a crisper result.
Step 4: Heat the vegetable oil in a saucepan over high heat until it reaches 180°C (350°F), making sure there is about 10 cm (4 inches) of clearance above the oil to allow for bubbling.
Step 5: Slowly scatter the potato evenly over the surface of the hot oil. Do this gradually to allow the bubbling to subside between additions, as the oil will bubble up to about 7 cm (3 inches).
Step 6: Fry the potato straws for 1 1/2 to 2 minutes, stirring gently once or twice with chopsticks or a similar utensil. When they turn a light golden color and feel crisp, remove them with a slotted spoon and drain on paper towels. The fries will continue to crisp and darken slightly as they drain. Repeat with remaining potato.
Step 7: Place the fried potato straws in a bowl, sprinkle with sea salt flakes, and toss gently to season evenly.
Step 8: Serve immediately while warm in bowls for snacking, as a garnish for dishes like Beef Tataki, or piled alongside a juicy steak.

Tips & Variations

For extra crispiness, ensure the potato is very dry before frying to minimize oil splatter and improve texture.
Use a high smoke point oil like peanut or sunflower to avoid burning and achieve a clean, crisp finish.
Try seasoning with a pinch of smoked paprika or garlic powder for a flavorful twist.
If you don’t have a julienne mandoline, finely slicing the potato with a sharp knife works well, just aim for consistent thickness.

Storage

Potato straws are best enjoyed fresh for maximum crispness. If you have leftovers, store them in an airtight container at room temperature no longer than one day. Reheat briefly in a hot oven or air fryer to help restore some crispness, but note they will not be as crunchy as when freshly fried.

How to Serve

A pile of very thin, crispy golden-brown fried potato sticks sits in the center of a white bowl lined with crumpled white paper. The fried potato sticks are light and delicate, with a mix of pale yellow and darker golden hues, showing slight texture from frying. The white bowl rests on a white marbled surface, and in the background, there is a blurred yellow container. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, starchy or all-purpose potatoes like Russet or Maris Piper work best because they crisp up nicely. Avoid waxy potatoes, which tend to be softer and less crispy.

Why should I rinse and dry the potato strips?

Rinsing removes excess starch that can cause the potato straws to stick together while frying, and drying them thoroughly prevents hot oil from splattering and helps achieve a crisp texture.