Potato Ribbons
Crispy fried potato ribbons cut into thin strips, seasoned with salt and pepper. A Victorian-era side dish similar to modern shoestring fries.
Ingredients
- 4 whole Large potatoes, scrubbed (Choose uniform, large potatoes for easier cutting)
- 4 cups Beef dripping or vegetable oil for frying (Enough to deep fry; can substitute with vegetable oil or peanut oil)
- 1 teaspoon Salt (To taste)
- 0.5 teaspoon Black pepper (Freshly ground preferred)
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Instructions
- 1Wash and scrub the potatoes thoroughly. Scrape or peel the skin off the potatoes.
- 2Using a sharp knife or mandoline, cut the potatoes into thin strips in a spiral fashion, going round and round the potato, keeping the strips as uniform in width as possible (about 1/8 inch wide).
- 3As you cut each potato, immediately place the strips into a bowl of cold water to prevent browning. Let them soak for at least 5 minutes to remove excess starch.
- 4Drain the potato strips thoroughly and pat them completely dry with clean kitchen towels or paper towels. Ensure they are very dry to prevent oil splatter.
- 5In a deep, heavy-bottomed pot or deep fryer, heat the beef dripping or oil to 350-375°F (175-190°C). The oil should be very hot and almost at boiling point.
- 6Carefully add the dried potato strips to the hot oil in small batches to avoid overcrowding. Fry until light golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to turn them occasionally for even cooking.
- 7Remove the fried potato ribbons with a slotted spoon and place them on a dish lined with paper towels or set the dish near the fire to drain excess oil. Immediately sprinkle with salt and pepper while still hot.
- 8Serve the potato ribbons immediately while hot and crispy as a side dish or snack.
