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Chipotle Shoestring Potatoes

One, two, or even three handfuls of these addictive shoestring potatoes are not enough. They're tossed in a spice mix containing dried chipotle pepper, so they'll pair well with a bright, hot-climate cocktail like a margarita or sangria.

  • Yield: Makes five 1/2-cup servings

Source: Martha Stewart Weddings, Winter 2002



  1. In a 4-quart saucepan, heat oil over medium-high heat.
  2. While oil heats, prepare medium-bowl of ice water. Using a mandoline, grate potato lengthwise into shoestrings about 1/8 inch thick. Place in ice water.
  3. When oil registers 375 degrees on a thermometer, drain potato on paper towels, and carefully transfer to oil. Fry in two batches until light brown, about 4 minutes. Drain on paper towels, and transfer to a large bowl. Sprinkle with 2 teaspoons Chipotle Seasoning Mix, and toss to coat. Serve immediately, or cool and store in an airtight container overnight.

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