Today’s post addresses something near and dear to my heart: shoestring fries! These skinny fried shoestring potatoes are a favorite side dish for just about any meal out there. With warmer weather coming to us sooner rather than later, my mind is already on BBQ and all things summer. I’m so ready for the temps to rise and I want to eat these crispy fries all summer long!
What’s in This Shoestring Fries Recipe?
Oil: I like to use canola oil because it has a neutral flavor and a high smoke point. Potatoes: I prefer to use Russet potatoes (aka: Idaho baking potatoes) because they are dense and have low moisture content. This makes the fries crispier and less prone to going soggy. Yukon Golds will also work well, but I recommend avoiding waxy potatoes, like red-skinned, new, or fingerlings. Spices: I used just salt and pepper, but you can add just about any seasoning your heart desires! Check the recipe card for suggestions.
Tips for Success
Be sure you use a deep enough pot and use extreme caution. Hot oil is no joke! Made properly this recipe is totally safe and completely delicious. Just be aware of your surroundings and be careful every time you use boiling oil. Hot oil can be very dangerous when frying. Make sure the potatoes are dry and take care not to let the oil splash as you lower the potatoes into the pot. Fry in small batches. Do not add more than 1 cup of potatoes at a time. If you want to go extreme, make loaded shoestring potatoes by layering them with melted cheese, jalapeños, ground beef, and onions. Yum!
How to Store and Reheat
Store leftover shoestring fries in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-10 minutes, or until warmed through and crispy.
Serving Suggestions
Shoestring fries are the ultimate complement to Stovetop Burgers, Best Chili Dogs, Grilled Cheese, Chicken Sandwiches, and…. well, I could go on forever. They’re thin enough that they’re great for leftovers or even grab-and-go snacking. I never serve them without my famous Fry Sauce!
How to Make Shoestring Fries Step by Step
Heat the Oil: Place 3-4 inches of canola oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350°F. Peel the Potatoes: While the oil is heating, wash and peel 4 large Russet potatoes and remove any dark spots. Slice the Potatoes: Using a mandoline slicer fitted with the julienne blade, slice potatoes into matchsticks. Soak the Potatoes: Place the sliced potatoes in a large bowl of ice water and chill for 10 minutes. Dry the Potatoes: Remove the potatoes from the water bath and place them on paper towels or clean dishcloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be. Fry the Potatoes: Once the oil is 350°F, place the dried potatoes (1 cup at a time) in the oil and stir to separate them. Adjust the temperature to keep it as close to 350°F as possible. To avoid oil flare-ups, DO NOT add too many potatoes at one time. Fry 2½ – 3½ minutes or until dark golden brown. Watch closely and stir often. Drain the potatoes: Transfer cooked potatoes with a slotted spoon to a paper-towel-covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time. Repeat the process until all potatoes are fried. Serve as is or with the dip of your choice.
