Shoestring Fries

Why You’ll Love This Recipe

Shoestring fries are lighter and crispier than traditional fries, making them a favorite for dipping or munching on their own. They’re easy to make with just a few ingredients, and once you master the cutting technique, you’ll never go back to thicker fries. Whether deep-fried, baked, or air-fried, they always deliver big flavor in a small package.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes
• Vegetable oil or canola oil (for frying)
• Salt
• Optional seasonings: garlic powder, paprika, black pepper, parmesan, or fresh herbs

Directions

1. Peel the potatoes (optional) and cut them into very thin matchstick-sized strips using a mandoline slicer or sharp knife.
2. Soak the cut potatoes in a bowl of cold water for at least 30 minutes to remove excess starch.
3. Drain and pat the potatoes completely dry using paper towels or a clean kitchen cloth.
4. Heat oil in a deep fryer or heavy pot to 350°F (175°C).
5. Fry the potatoes in small batches for 2–4 minutes until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels.
7. Immediately season with salt and any other desired seasonings.
8. Serve hot with your favorite dipping sauces.

Servings and timing

This recipe makes about 4 servings. Prep time is 15 minutes (plus 30 minutes soaking), and frying takes about 15 minutes total. Total time: approximately 1 hour.

Variations

• Baked Shoestring Fries: Toss with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
• Air Fryer Option: Cook at 375°F (190°C) for 15–20 minutes, shaking halfway through.
• Spicy Version: Add cayenne pepper, chili powder, or hot sauce.
• Garlic Parmesan: Toss hot fries with minced garlic, grated parmesan, and parsley.
• Truffle Fries: Drizzle with truffle oil and sprinkle with Parmesan and sea salt.

Storage/Reheating

Shoestring fries are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a 400°F (200°C) oven or air fryer for 5–7 minutes until crisp again. Avoid microwaving, as it softens the texture.

FAQs

What potatoes are best for shoestring fries?

Russet potatoes are ideal because they’re starchy and crisp up well when fried.

Do I have to soak the potatoes?

Yes, soaking helps remove excess starch, which results in crispier fries.

Can I cut them without a mandoline?

You can, but it’s more time-consuming. A sharp knife and careful slicing will work in a pinch.

How thin should the fries be?

Aim for about ⅛ inch thick—similar to matchsticks—for the best crispiness.

Can I make these fries in the oven?

Yes, they can be baked. Make sure they’re coated in oil and spread in a single layer to avoid steaming.

Why are my fries soggy?

They may not have been dried properly before frying, or the oil temperature was too low.

Can I reuse the oil?

Yes, if it’s strained and stored properly, frying oil can be reused a few times.

What dipping sauces go well with shoestring fries?

Ketchup, garlic aioli, spicy mayo, ranch, and cheese sauce are all great choices.

Are shoestring fries gluten-free?

Yes, as long as no gluten-containing seasonings or coatings are added.

Can I freeze shoestring fries?

You can freeze them after cutting and drying. Flash freeze on a tray, then store in a freezer bag. Fry from frozen, adding a minute or two to the cook time.

Conclusion

Shoestring fries are a crispy, crave-worthy side that’s both easy to make and fun to eat. With their light texture and versatility, they’re perfect for pairing with burgers, sandwiches, or simply enjoying on their own. Once you try making them from scratch, you’ll want them on repeat for every meal or snack time.

Shoestring Fries

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Ultra-thin, crispy shoestring fries made from scratch. Perfect for dipping or enjoying on their own as a crunchy snack or side dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Side Dish
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 large russet potatoes
• Vegetable or canola oil (for frying)
• 1 tsp salt (or to taste)
• Optional seasonings: garlic powder, paprika, black pepper, Parmesan, fresh herbs

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Instructions

1. Peel potatoes if desired and slice into very thin matchstick-sized strips using a mandoline or sharp knife.
2. Soak cut potatoes in cold water for at least 30 minutes to remove excess starch.
3. Drain and pat completely dry with paper towels or a clean cloth.
4. Heat oil in a deep fryer or heavy pot to 350°F (175°C).
5. Fry potatoes in small batches for 2–4 minutes until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels.
7. Immediately season with salt and desired spices.
8. Serve hot with dipping sauces.

Notes

• Soaking the potatoes is essential for crispiness.
• Cook in small batches to avoid lowering the oil temperature.
• For oven-baked or air-fried versions, ensure potatoes are spread in a single layer.

Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 250
• Sugar: 1g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg