Fried String Potatoes
2 cups vegetable oil, for frying
1 russet potato, skin on, thinly sliced, preferably with a mandoline
Salt, to taste
Fill a large heavy-duty frying pan with ½ inch oil and set over medium-high heat. Line a plates with paper towel.
Add a potato strip to the hot oil. If it sizzles on contact, you're ready to fry. Add small batches of potatoes to the hot oil and cook until browned and crisp, about 15 seconds. Watch closely - these can burn quickly.
With a slotted spoon, transfer the crisped potatoes to the paper towel-lined plate to cool. Repeat with the remaining batches.
Lightly season with salt.
Amy Kimoto-Kahn, from "Simply Ramen, A Complete Course in Preparing Ramen Meals at Home," (Race Point Publishing)
Miso broth is a good starting place for building your ramen bowl.
Courtesy of Race Point Publishing, an imprint of Quarto Publishing Group
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