A few Friday nights ago my husband and I were making Havarti Potato Soup and we had an extra potato so my husband decided to cut them into thin little slivers and deep fry them in our egg pan. I thought he was crazy… I was majorly wrong!
These Thin and Crispy French Fries were so perfectly golden and crispy – even better than that stuff you’ll find fast food joints! So I decided I would make them again so that I could share the deep fried goodness with you!
What you’ll need:
1 Russet Potato
Vegetable Oil – you only need enough to cover the potatoes
First, heat up the oil in a pan – we used an egg pan with about ¼-1/3 cup of oil – and cut the Russet potato into little shoestring slivers.
Once the oil is hot – Warning Hot Oil Please Be Careful – start placing the potato slivers in the hot oil in small batches.
Fry them until golden brown on all sides – about 5 minutes depending on the heat of the oil and how many slivers you put into each batch. – And yes that is butter that got too close to the stove and melted all over… Oops!!!
Place the golden Thin and Crispy French Fries on a plate lined with a paper towel – to absorb the extra oil – and salt to taste. I used small tongs to flip them and remove them from the hot oil.
Enjoy these Thin and Crispy French Fries with your favorite condiments!