These ultra-thin potato sticks are cut into fine matchstick shapes and are usually fried until golden and crispy. They’re popular as a crunchy snack on their own or used as a tasty topping for sandwiches, salads, rice dishes, and even burgers. Light, crispy, and irresistible!
Ingredients:
2–3 large potatoes
Cold water (for soaking)
Salt, to taste
Oil for deep frying
Preparation Method:
Peel the potatoes and cut them into very thin julienne (matchstick-sized) strips using a knife or mandoline slicer.
Soak the potato sticks in cold water for 20–30 minutes to remove excess starch.
Drain well and pat completely dry with a clean kitchen towel or paper towels.
Heat oil in a deep pan over medium-high heat.
Fry the potatoes in small batches until golden and crispy, about 2–3 minutes.
Remove and drain on paper towels.
Sprinkle with salt while hot and serve immediately or use as a topping for your favorite dishes.
Extra tip:
For extra crispiness, fry the potatoes twice—once at medium heat, then again at higher heat just before serving.