Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Shoestring Fries



Posts : 16630
Thanked : 808
Join date : 2013-01-12

Shoestring Fries

Post by Lobo on Tue 19 Jan 2016, 11:04 pm

Shoestring Fries

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6
These thin, crispy fries are the perfect accompaniment to our prosciutto panini.

  • Printer Friendly Version

  • 35


  • 2 lb. russet potatoes, scrubbed
  • Canola oil for frying
  • Kosher salt, to taste
  • 2 Tbs. finely chopped fresh flat-leaf parsley

Related Recipes

  • Crispy Prosciutto Caprese Panini with Shoestring Fries >


Adjust a mandoline to 1/8-inch julienne setting. Slice a potato into matchstick pieces, using the hand guard as the potato gets closer to the blade. Transfer the cut potatoes to a bowl of cold water and let stand for 10 minutes. Repeat with the remaining potatoes. 

Rinse the potatoes in cold water until the water runs clear, then drain in a colander. Using a salad spinner, spin the potatoes in batches to remove the excess water. Alternatively, place a handful of the potatoes at a time in a clean dish towel and press firmly to absorb the water.

Preheat an oven to 200°F. Line a baking sheet with paper towels. Set a wire rack on another baking sheet.

In a 4-quart deep pan over medium-high heat, pour in oil to a depth of 2 inches, making sure the oil does not come more than halfway up the sides of the pan. Heat the oil to 375°F on a deep-frying thermometer. 

Working in batches, add the potatoes to the oil and fry, stirring occasionally with a skimmer or slotted spoon, until golden and crispy, 2 to 3 minutes. Using the skimmer, transfer the fries to the paper towel-lined baking sheet and immediately season with salt. Place the fries on the rack-lined baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining potatoes. 

Transfer the fries to a large bowl and toss with the parsley. Serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen.

    Similar topics


    Current date/time is Wed 26 Oct 2016, 11:59 pm