It’s true: Frying used to scare us straight. (You want us to use how much oil?) But that was before we found this recipe for shoestring fries. Since they’re so small and skinny, the potatoes require only a bit of the gold stuff for quick, crispy results. What’s even better: We use olive oil and fresh herbs for an insanely delicious flavor boost. Just one taste and you’ll never settle for the frozen kind again.
Olive oil, for frying
1½ pounds Yukon Gold or Russet potatoes
6 rosemary sprigs, cut into ¼-inch pieces
Freshly ground black pepper
1. Heat 2 inches of olive oil in a pan over medium heat until a thermometer reads 350° (or see Finishing Touches, below). Don’t let the oil get too hot; olive oil is more heat sensitive than other types of oil.
2. While heating the oil, cut the potatoes. Using a mandoline, the slicing side of a box grater or a knife, cut the potatoes into very thin slices. Then cut the slices into very thin strips.
3. Fry the potatoes and rosemary until the potatoes are golden and the rosemary is fragrant, 2 to 4 minutes. Remove from the oil and drain on a baking sheet lined with paper towels. Season with salt and pepper while still hot. Serve immediately.