Straw Potatoes Recipes

Steps:

• Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
• While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
• Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate. Season with salt and pepper immediately and serve.

Steps:

• Make seasoned salt:
• Stir together all seasoned salt ingredients in a small bowl.
• Soak potatoes:
• Cut potatoes lengthwise into thin matchsticks, about 1/8 inch thick, using a mandoline or other manual slicer, and submerge in a bowl of ice water until ready to fry.
• Fry potatoes:
• Heat oil in a 4-quart heavy saucepan over moderately high heat until it registers 375°F on deep-fat thermometer. While oil is heating, drain potatoes in a colander and dry well with paper towels. Fry potatoes in 4 batches, stirring, until golden, 4 to 5 minutes (return oil to 375°F between batches), transferring each batch with a slotted spoon to a baking sheet lined with paper towels to drain. While still warm, toss each batch with one fourth of seasoned salt.

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne with slicer, then submerge in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl until water is clear. Drain in a colander, then spread out on several layers of paper towels and pat dry. Transfer potatoes to a large rack to air-dry15 minutes.
• While potatoes are drying, heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry potatoes in 8 batches, stirring, until crisp and golden, 45 seconds to 1 minute per batch, transferring with a slotted spoon to dry paper towels to drain and seasoning with salt. Return oil to 375°F between batches.

Steps:

• Peel and boil potatoes whole. Shred cooked potatoes inot a 9x13 inch baking dish. Mix the rest of the ingredients with the potatoes. Bake at 350* for 30-40 minutes.
• Preparation time includes boiling the potatoes.

Steps:

• Peel potatoes & grate them coarsely, then immediately toss them with melted butter & season with salt & pepper.
• Heat oil in large frying pan, then add potato mixture.
• Press mixture down to form an even layer that covers the pan.
• Cook over moderate heat 7-10 minutes until base is well browned.
• Loosen potato cake by shaking pan or running a thin spatula under it.
• To turn it over, invert a large baking sheet over the frying pan &, holding it tightly against the pan, turn them both over together.
• Lift off frying pan & return it to the heat, adding a little more oil if it looks dry.
• Slide the upside down potato cake into the frying pan again & continue cooking until it is crisp & browned on the second side.
• Remove from frying pan & serve hot!