Recipes, re-invented from cooking shows
Shoestring Fries
Prep. Time:
20 minutes
Baking Time:
35 minutes
Total Time:
55 minutes
Serves:
4 servings (as a component)
Gareth created these Shoestring Fries for MasterChef UK Professionals Series 18. Double-fried for maximum crispness and dusted in a thyme salt powder, they are finished with shards of crispy rendered chicken skin saved from the roulade preparation. The judges called them great - crispy and crunchy -...
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Ingredients
700g (1.5 lb) floury potatoes (e.g. Maris Piper), peeled
Neutral oil, for deep frying (approximately 2 litres needed)
FOR THE SALT POWDER:
20g (2 tbsp) fleur de sel or Maldon salt
1g (½ tsp) dried thyme
10g (1 tbsp) tapioca maltodextrin (optional)
FOR THE CRISPY CHICKEN SKIN:
Chicken skin from 4 pieces, scraped clean of fat
Pinch of fine sea salt
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
MAKE THE SALT POWDER:
1. Combine the fleur de sel or Maldon salt with the dried thyme. If using tapioca maltodextrin, mix together and blitz briefly in a spice grinder to achieve a fine, even powder. Set aside.
MAKE THE CRISPY CHICKEN SKIN:
2. Lay the scraped chicken skins flat on a silicone-lined baking sheet. Season lightly with fine sea salt. Place a second baking sheet directly on top as a weight. Bake at 180°C (350°F) for 15–20 minutes until the skins are flat, golden, and completely crisp. Transfer to a rack to cool, then break into shards.
CUT AND RINSE THE POTATOES:
3. Cut the peeled potatoes into very fine matchsticks — aim for 2–3mm thickness using a mandoline or julienne cutter. Rinse under cold running water until the water runs completely clear. Dry thoroughly between clean kitchen towels or in a salad spinner — thorough drying is essential for crispness.
FIRST FRY:
4. Heat the neutral oil in a deep-fat fryer or heavy saucepan to 150°C (300°F). Fry the potato matchsticks in small batches for 2–3 minutes until cooked through but not yet coloured. Drain on a rack and allow to cool completely. Do not crowd the oil — overcrowding drops the temperature and produces soft, greasy fries.
SECOND FRY AND FINISH:
5. Raise the oil temperature to 190°C (375°F). Fry the blanched matchsticks again in batches for 1–2 minutes until golden and intensely crisp. Drain immediately and toss with the salt powder while still hot. Serve in a small copper or ceramic vessel, topped with shards of crispy chicken skin.
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