Each year, on National Julienne Fries Day on August 12th, everyone fries up skinny sliced potatoes for a delicious and crunchy treat. Cut into thin, uniform matchsticks, julienne fries tend to be crispier and are often called...
How to make Julienne fries:
Heat vegetable oil in a heavy pot.
Use a mandolin slicer to cut matchsticks from washed and peeled potatoes. Soak potato sticks in ice water for 20 minutes; drain and pat dry.
Fry in small batches.
Drain on paper towels and add seasonings.
Repeat with remaining potatoes.
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