Crispy Potato Strips
- 15 min
- Serves 2
- 4 ingredients
10 minutes to prep, 5 to cook. Thin, golden‑fried potato strips made from russet potatoes, lightly coated in potato starch and fried in avocado oil. They are crisp, salty, and perfect for dipping as a satisfying snack or side.
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Method
Use a Y‑peeler to cut the russet potato into long, thin strips.
Place the potato strips in a bowl and coat with potato starch, mixing with your hands to evenly coat.
Heat about 0.5 cup of avocado oil in a deep frying pan over medium‑high heat until it shimmers.
Add the coated potato strips in an even layer and fry for 1–2 minutes on each side, until golden and crisp.
Remove the potatoes with tongs and place on a plate lined with paper towels to drain excess oil.
Sprinkle with salt and serve immediately with your favorite dip.
Tips while you cook
- Even coating
- Mix the potato strips with potato starch by hand.
- Oil temperature
- Heat the avocado oil until it shimmers before adding the coated strips.
- Fry time per side
- Fry the strips for 1–2 minutes on each side until they turn golden and crisp.
- Drain and season
- Remove the potatoes with tongs, drain on paper towels, then sprinkle with salt immediately.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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