4195 Pommes de Terre Pailles

Straw Potatoes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the potatoes into long thin Julienne, wash them well then dry in a cloth.

Deep fry for a few minutes then drain in the frying basket. When required for serving, plunge into very hot deep fat to fry until very crisp; drain on a cloth and season with a little salt.