Nigella Lawson's Spiralized Shoestring Fries
If you are one of the fad-resistant few who have either never bought a spiralizer or don't even know what one is, stop reading now. Don't give it another thought. But, mindful of the several tons of spiralizers lying dormant in kitchen cupboards up and down the length of the country, I have found a new use for them. While you will never find me making zoodles or allowing any other vegetable to masquerade as pasta, I can say this for my spiralizer: it does make very fine shoestring fries.
If you are one of the fad-resistant few who have either never bought a spiralizer or don't even know what one is, stop reading now. Don't give it another thought. But, mindful of the several tons of spiralizers lying dormant in kitchen cupboards up and down the length of the country, I have found a new use for them. While you will never find me making zoodles or allowing any other vegetable to masquerade as pasta, I can say this for my spiralizer: it does make very fine shoestring fries.
- Carbohydrate 19.81064675975 g
- Cholesterol 0 mg
- Fat 0.10205828325 g
- Fiber 2.49475808907242 g
- Protein 2.2906414685 g
- Saturated Fat 0.02948350405 g
- Serving Size 1 1 Serving (113g)
- Sodium 6.80388555 mg
- Sugar 17.3158886706776 g
- Trans Fat 0.021545637575 g
- Calories 87 calories
Step-by-step
- Spiralize your peeled potatoes using the fine round cutter—all machines come with their own instructions—so that you have skinny coils of potato.
- Divide them into three equal piles on a clean tea towel and wrap them in it to absorb excess moisture.
- Get out a baking sheet and a large plate and line both with a double layer of paper towels. Set both by the stove.
- Preheat the oven to 250F.
- Pour the oil into a wide saucepan—I use one of 9 inch diameter, and don’t advise you go any smaller—to come up about 1 ½ inches deep and heat the oil until a cube of bread sizzles when dropped into it.
- When the oil is hot enough, carefully drop in the first batch of potato coils and fry for 5-6 minutes, stirring them gently with tongs or a mesh ladle from time to time, to make sure they aren’t sticking to the bottom. Once golden brown, carefully lift using a mesh ladle or slotted spoon and place on the lined baking sheet. Put the sheet in the oven.
- Proceed with the second batch. When ready, transfer with your mesh ladle to the paper-lined plate and, taking the oil off the heat momentarily, add this second batch to the shoestring fries keeping warm in the oven.
- Put the oil back on the heat, and fry the last batch.
- Tip all onto a large plate, sprinkle generously with salt, and eat immediately.
Nigella Lawson's Surprisingly Simple Spiralized Fries
As a busy professional, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That's why I'm always on the lookout for recipes that deliver on all fronts, and Nigella Lawson's spiralized shoestring fries are a perfect example. Forget complicated techniques and fussy ingredients; this recipe is remarkably straightforward, yet the result is restaurant-quality fries with minimal effort. The crispy, golden-brown texture is absolutely addictive, and the simplicity of the method makes it perfect for a weeknight meal or a casual get-together with friends.
I've always been a fan of Nigella Lawson’s approachable style and her recipes always seem to strike a perfect balance between indulgence and practicality. This particular recipe, though, had me initially hesitant. I confess, my spiralizer sat gathering dust in a cupboard for far too long. I'd seen the trendy vegetable noodles and honestly, wasn't convinced. But this recipe changed my perspective entirely. The fine, shoestring-like fries produced by the spiralizer are far superior to anything I'd managed to achieve by hand, making them incredibly light and crisp.
The beauty of this recipe lies in its simplicity. The process is remarkably straightforward, requiring only a handful of readily available ingredients: potatoes, oil, and salt. The secret, I discovered, is in the meticulous attention to detail. Ensuring the potatoes are completely dry before frying is crucial for achieving that coveted crispiness. Wrapping them in a tea towel to absorb excess moisture makes all the difference. And the method of frying in batches, keeping the cooked fries warm in the oven, prevents them from becoming soggy or clumping together. It's the small things that elevate this dish from ordinary fries to something truly special.
Beyond the Fries: A Weeknight Wonder
This recipe has become a staple in my weeknight routine. It’s a fantastic side dish that complements almost anything from grilled chicken or fish to a simple burger. The fries themselves are light and airy, and the slight sweetness of the potatoes is beautifully balanced by the salty crunch. It’s a recipe I can confidently prepare even after a long day at the office. The whole process, from preparation to serving, takes approximately 30 minutes, making it perfectly achievable within a busy schedule.
The other day, I served these fries alongside pan-seared salmon and a simple side salad. The contrast in textures and flavors was divine. The crispy fries provided a satisfying contrast to the flaky fish, and the fresh salad added a touch of lightness to the meal. It was a complete and satisfying dinner, effortlessly prepared and enjoyed.
Adapting the Recipe to Your Taste
While the original recipe is perfect as is, I've experimented with a few variations. Adding different herbs, like rosemary or thyme, to the oil before frying adds an interesting dimension of flavor. A sprinkle of smoked paprika before serving adds a smoky depth. For a spicier kick, a dash of cayenne pepper is a welcome addition. The possibilities are endless.
Final Thoughts: A Deliciously Simple Success
Nigella Lawson’s spiralized shoestring fries are more than just a recipe; it's a testament to the magic of simple ingredients and careful technique. The end result is consistently delicious, surpassing any expectation I had for such a straightforward method. It's a recipe that I wholeheartedly recommend to anyone, regardless of culinary skill level or time constraints. It's a guaranteed crowd-pleaser, perfect for everything from a casual weeknight meal to a more elaborate dinner party. Give it a try and I promise you won’t be disappointed. You'll finally find a use for that spiralizer hiding in the back of your cupboard!
Ingredients You'll Need:
The ingredients are incredibly simple, making this recipe perfect for a quick and easy meal.
- 1 pound potatoes (Yukon Gold are ideal)
- 4 cups vegetable oil (adjust as needed)
- Sea salt flakes or kosher salt
Tips for Success:
- Dry Potatoes are Key: Ensure the potatoes are completely dry before frying to achieve maximum crispiness.
- Fry in Batches: This prevents the fries from becoming soggy.
- Keep Warm in the Oven: Once cooked, keeping the fries warm in the oven maintains their crispness.
- Experiment with Flavors: Don’t be afraid to add your own twist with herbs, spices, or seasonings.
This simple recipe is perfect for any occasion, and I guarantee you'll be adding it to your regular rotation once you’ve tried it. So, what are you waiting for? Get spiralizing!
