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Shoestring Fries Recipe

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4.3 from 66 reviews

Crispy, golden shoestring fries made by deep-frying thinly julienned russet potatoes. These homemade fries are perfectly seasoned with kosher salt and are ideal as a delicious snack or side dish served hot with your favorite dipping sauces.

Ingredients

Ingredients

  • 3-4 inches Canola oil (for deep-frying, enough to fill a pot)
  • 4 large russet potatoes (peeled)
  • Kosher salt (or sea salt) to taste

Instructions

  1. Heat the oil: Pour 3-4 inches of canola oil into a large, deep pot or Dutch oven. Attach a deep-fry thermometer and heat the oil to 350°F (175°C) to prepare for deep frying.
  2. Prepare the potatoes: While the oil heats, wash and peel the potatoes, removing any blemishes or dark spots to ensure a clean and crisp fry.
  3. Slice the potatoes: Use a mandoline slicer fitted with a julienne blade to cut the peeled potatoes into thin matchstick-sized pieces, ideal for shoestring fries.
  4. Soak the potatoes: Place the sliced potatoes into a large bowl filled with ice water and let them soak for 10 minutes. This step removes excess starch, preventing the fries from sticking and helping them crisp up better.
  5. Dry the potatoes: Drain the potatoes thoroughly and dry them using paper towels or a clean dishcloth. For best results, use a salad spinner to remove all moisture to avoid oil splatters and soggy fries.
  6. Fry the potatoes in batches: Once the oil reaches 350°F (175°C), carefully add about one cup of dried potatoes at a time into the hot oil. Stir gently to separate the fries and prevent clumping.
  7. Cook until golden and crispy: Fry the potatoes for 2½ to 3½ minutes, stirring occasionally until they turn a golden brown and are crispy.
  8. Drain and season: Use a slotted spoon to remove the fries from the oil and transfer them onto a paper towel-lined surface to drain excess oil. Immediately sprinkle them with kosher salt while hot for optimal seasoning.
  9. Repeat frying: Continue frying the remaining potatoes in batches, maintaining the oil temperature steady at 350°F (175°C) for consistent results.
  10. Serve: Serve the shoestring fries hot with your favorite dipping sauces such as ketchup, aioli, or ranch for a perfect snack or side dish.

Notes

  • Soaking the fries in ice water helps remove starch, resulting in crispier fries.
  • Drying the potato sticks thoroughly before frying prevents oil splatter and soggy fries.
  • Frying in small batches ensures even cooking and maintains oil temperature.
  • Canola oil is preferred for its high smoke point and neutral flavor.
  • Use a deep-fry thermometer to monitor oil temperature for best frying results.

Find it online: https://justsosavory.com/shoestring-fries-recipe/