Straw Potatoes

Картофель соломкой

Preparation info

  • 4 to 6

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

These potatoes are even crisper than chips and add a nice crunch to creamy Beef Stroganoff.


  • 4 baking potatoes (the Russet variety is good)
  • Vegetable oil for deep frying
  • Salt


Peel the potatoes and cut into julienne strips. (This is most easily done with the julienne disk of a food processor.)

Heat the vegetable oil to 365°F in a deep-fat fryer. Drop the potato strips a few at a time into the pot. Do not crowd them. Fry the potatoes until they just begin to turn golden, then remove them from the fat and drain on paper towels.

Just before serving the p