Shoestring Fries Recipes

Steps:

• Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside.
• Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
• Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate.
• Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.

Steps:

• Heat about 2-inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 365 degrees F. Line a pan with paper towels.
• While the oil heats slice the potatoes into shoestring fries with the thin julienne attachment of a hand-held mandolin or vegetable slicer. Swish the cut potatoes in a bowl of tepid water, and then spin them as dry as possible in a salad spinner. Spread them on towels, and blot with more towels-you want the potatoes bone dry so that they don't spatter in the hot oil.
• Increase the heat to medium-high, and working in batches, carefully add the potatoes to the oil and fry until brown and crispy, about 4 minutes. Scoop the fries from the oil with a slotted spoon, and drain on the prepared pan. Repeat with the rest of the potatoes, making sure the oil returns to 365 degrees F. before adding each batch. Season with salt and serve.
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Steps:

• Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.
• Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.
• Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper, and serve.