Why You’ll Love This Recipe
These fries are extra crispy thanks to their thin cut, giving you more crunch in every bite. They cook quickly, require simple ingredients, and can be made either fried or baked. Whether you’re serving them with burgers or enjoying them on their own, they’re always a crowd favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet potatoes
vegetable oil (for frying or baking)
salt
black pepper (optional)
paprika or garlic powder (optional)
Directions
Peel the potatoes (optional) and cut them into very thin strips using a sharp knife or mandoline slicer.
Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
Drain and thoroughly pat the potatoes dry with a clean towel.
Heat oil in a deep pan or fryer to 350°F (175°C).
Fry the potatoes in small batches for 2–3 minutes until lightly golden. Remove and drain on paper towels.
Increase the oil temperature to 375°F (190°C), then fry the potatoes again for 1–2 minutes until crispy and golden brown.
Remove from oil, drain, and immediately season with salt and any optional spices.
Serve hot for the best texture and flavor.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Soaking time: 30 minutes
Cook time: 10 minutes
Total time: 55 minutes
Variations
Try seasoning with truffle oil and Parmesan for a gourmet twist. Add chili powder or cayenne for heat, or toss with vinegar for a tangy flavor. You can also bake them in the oven at 425°F (220°C) or cook them in an air fryer for a lighter version.
Storage/Reheating
Shoestring fries are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
To reheat, bake in a hot oven or air fryer until crispy again. Avoid microwaving, as it will make them soft.
FAQs
What potatoes are best for shoestring fries?
Russet potatoes are ideal because of their high starch content.
Do I need to soak the potatoes?
Yes, soaking helps remove excess starch and makes the fries crispier.
Can I bake instead of fry?
Yes, though frying gives the crispiest result, baking is a good alternative.
Why double fry the potatoes?
Double frying ensures a crispy exterior and fluffy interior.
How thin should I cut the fries?
They should be very thin, about matchstick size.
Can I leave the skin on?
Yes, leaving the skin adds texture and flavor.
How do I keep fries crispy?
Serve immediately and avoid overcrowding during frying.
Can I use an air fryer?
Yes, cook at a high temperature and shake the basket occasionally.
What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil work best.
Why are my fries soggy?
They may not have been dried properly or the oil temperature was too low.
Conclusion
Shoestring fries are a simple yet satisfying treat with unbeatable crunch and flavor. Whether fried to perfection or baked for a lighter option, they’re a versatile side dish that never goes out of style.
PrintShoestring Fries
Thin and crispy shoestring fries that are golden, crunchy, and perfectly seasoned, making them an irresistible classic side or snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegan
Ingredients
- Russet potatoes
- Vegetable oil (for frying or baking)
- Salt
- Black pepper (optional)
- Paprika or garlic powder (optional)
Instructions
- Peel the potatoes if desired and cut them into very thin strips using a knife or mandoline slicer.
- Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
- Drain and thoroughly pat the potatoes dry with a clean towel.
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Fry the potatoes in small batches for 2–3 minutes until lightly golden, then remove and drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Fry the potatoes again for 1–2 minutes until crispy and golden brown.
- Remove from oil, drain, and immediately season with salt and optional spices.
- Serve hot for best texture and flavor.
Notes
- Soaking potatoes helps achieve maximum crispiness.
- Dry thoroughly before frying to avoid splattering.
- Do not overcrowd the pan to maintain oil temperature.
- Best served immediately for optimal crunch.
- Can be baked or air-fried for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
