Recipe Summary
An easy to make and very tasty recipe for Shoestring Style French Fries!
This shoestring fries recipe turns Idaho potatoes into thin, golden matchsticks with a crisp bite. A short ice-water rinse, thorough drying, small batches, and a measured 375°F oil temperature give this delicate cut the control it needs.
One thing that I love about making our own batch of fries, I know exactly what they consist of, and also I get to make them just the way I like them.
There’s nothing worse than floppy, under cooked fries, but sadly, it happens. When making your own fries, you get the opportunity to hover over them to make sure they are perfectly golden and seasoned to suit your own taste. Win, win!
This recipe will easily feed four, but you just might want to make extra or even a double recipe, because they are that tasty good. We really enjoy these with our favorite, The Best Flippin’ Burger! And if you want to take your fries somewhere really indulgent, try the loaded crab fries treatment, snow crab, creamy garlic aioli, and a whole lot of wow.
For a creamy dip, serve them with truffle garlic aioli. For another truffle-forward fry, try Parmesan truffle fries.
Enjoy!
How to Keep Shoestring Fries Crisp and Safe
Very thin potatoes cook quickly, so a thermometer earns its drawer space here. Bring the oil to 375°F and let it return to that temperature between batches. If the oil is too cool, the fries absorb more oil; if it runs too hot, the outside can darken before the center is ready.
Dry the potatoes thoroughly before they go near the pot. Water makes hot oil spit. Add only a small handful at a time, keep the pot steady, and use a long-handled spider or slotted spoon to move the fries to a rack or paper-lined tray before seasoning them.
Shoestring Fries FAQs
What are shoestring fries?
Shoestring fries are potatoes cut into very thin matchsticks and fried until crisp and golden. Their narrow shape gives them more crunch and less fluffy center than thicker fries.
Is a mandoline required to cut shoestring fries?
No. A mandoline with a julienne blade makes consistent matchsticks quickly, but a sharp knife works too. If you use a mandoline, keep the safety guard in place and your fingers clear of the blade.
Why rinse shoestring fries before frying?
This recipe gives the cut potatoes a brief 2 to 3 minute ice-water rinse to remove loose surface starch that can make the fries stick. Dry them completely afterward because water and hot oil are a nasty combination.
What temperature should the oil be for shoestring fries?
Heat the oil to 375°F and check it with a deep-fry thermometer. Fry small batches for about 2 to 4 minutes, watching for a golden color and slowing bubbles, then let the oil recover before adding the next batch.
Should shoestring fries be fried once or twice?
One measured fry is the cleanest method for this very thin cut. The fries are ready when they are golden and crisp; a second fry is optional, but it is easy to overshoot with matchstick-size potatoes.
Can these shoestring fries be made in an air fryer?
This shoestring fries recipe is written for deep-frying. For an air-fryer option, use Little Figgy’s separate air-fryer French fries recipe, which has its own cut size, oil amount, and timing.
Shoestring Style French Fries
Ingredients Â
MethodÂ
- Clean and peel the potatoes, then cut them lengthwise into very thin matchsticks. Place the cut potatoes in a large bowl of ice water for 2 to 3 minutes.
- Heat the oven to 200°F. Set a wire rack over a rimmed baking sheet for draining and holding the finished fries.
- Drain the potatoes and pat them completely dry with clean kitchen towels or paper towels. Work in small batches so the remaining potatoes stay out of the oil until there is room in the pot.
- Pour canola or vegetable oil into a heavy-bottomed deep pot to a depth of about 2 inches, leaving plenty of room at the top. Heat the oil to 375°F and check the temperature with a deep-fry thermometer.
- Carefully lower a small handful of potatoes into the oil. Fry for about 2 to 4 minutes, moving them gently with a long-handled spider or slotted spoon, until the fries are golden and the bubbling has slowed.
- Lift the fries out of the oil and let the excess drain back into the pot. Transfer them to the prepared rack, season with salt, and keep them warm in the 200°F oven while the oil returns to 375°F for the next batch.
- Finish with pepper, chile flakes, Parmesan, parsley, malt vinegar, melted cheese, or chili as desired. Serve while the fries are hot and crisp.
Notes
Tried this recipe?
Let us know how it was!Related Recipes
For crisp fries without a pot of oil, try an air-fryer French fry method instead.
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