Straw potatoes, very thin and crisp

Starters
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By Ángela

When we see straw potatoes we always think about how expensive it will be to prepare them. You have to peel them and be patient to split and fry them. Surely they have to have some particular secret, since they are not conventional fries, being so thin and crunchy.

Try to make our recipe and you will see what batch of straw chips you get to enjoy home cooking with the little ones.

Potato straws

Print recipe

We have all eaten straw potatoes at some point. If you also want to learn how to make these thin and crunchy French fries, in this recipe we will explain it to you.

Potato straws
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Total time:

Ingredients

  • Special potatoes for frying
  • Water
  • Sal Island
  • Olive oil

Preparation

  1. Wash the potatoes well and peel them. Now we are cutting them into thin slices lengthwise. While we cut all the slices, we are pouring them into a container with water.

  2. The next step is to cut each slice into thin strips, which we again add to the water until the moment we are going to fry them. This way they will release the starch and they will not cake in the pan or fryer, thus coming out more crisp and loose.

  3. We must fry them little by little in hot oil, to prevent them from sticking, and until they are hard, loose and well golden.

  4. Once out of the oil, let them rest on kitchen paper and salt them. This is how we obtain authentic straw potatoes, crunchy and toasted.


Discover other recipes of: Potato recipes

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  1.   Maria Jesus Rodriguez-Arenas said
    ago 13 years

    I have prepared straw potatoes, but I have the disadvantage that, no matter how crisp they are when frying, when we go to eat them, they are soft, so they lose all grace and you get angry after the work of splitting them. What can I do to avoid that? Is it enough to submerge them in water (which I did not do), as you explain in the recipe? They cannot always be fried a little before eating… Thanks in advance for your answer.

    Reply to Maria Jesus Rodriguez Arenas