"On a Shoestring" Shoestring Potatoes with Honey Mustard Dressing
- 6 cups canola oil, for frying
- 1 1/2 pounds russet potatoes
- Salt and freshly ground black pepper
- 2 teaspoons paprika
- 4 tablespoons stone-ground mustard
- 2 tablespoons honey
- 2 tablespoons mayonnaise
Heat the oil in a large deep heavy bottomed pan over medium heat to 375 degrees F.
Peel potatoes and, using a mandoline, carefully cut into 1/8-inch thick julienne-style potatoes. Fry potatoes in small batches making sure to return the oil to correct temperature between each batch.
Remove the potatoes from the oil and drain on paper towels. When all the potatoes have been fried, place in a serving bowl and season with salt, pepper and paprika.
2009, Robert Irvine, All Rights Reserved