Batata PalhaCrispy Potato Sticks
Shoestring Fries for Stroganoffs, Salads and Hot Dogs.
Batata palha is the crunchy golden that Brazilian children demand on top of stroganoff and hot dogs — a jar of shoestring fries that turns any plate into a lanchonete plate. Homemade, hot and salted, it is a different creature from the supermarket canister.
Ingredients
- 800 g russet potatoes
- 1.5 liters neutral oil, for frying
- 1 tsp fine sea salt
Method
- Cut matchsticksPeel the potatoes and julienne into 2-3 mm sticks — a mandoline with the fine julienne blade is fastest. Keep the cut potatoes in cold water to prevent browning.
- Dry thoroughlyDrain and spin or pat the sticks completely dry. Water is the enemy of crisp.
- Fry in batchesHeat the oil to 180°C and fry small batches for 3 to 4 minutes, stirring, until pale gold and fully crisp — they darken as they drain.
- Drain and saltLift onto a rack or paper, salt immediately, and let cool. They crisp fully as they cool.
Questions
How long does Batata Palha take?
About 15 minutes of prep and 20 minutes of cooking — 35 minutes total, yielding 6 portions.
Can I bake shoestring potatoes instead of frying?
You can toss them in oil and bake at 220°C until golden, but they stay slightly leathery where frying gives glass. For topping stroganoff, the fry is worth it.
How do they stay crisp on top of stroganoff?
Only crisp what you will eat immediately — the cream softens them within minutes, which half the country considers the best part.