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Shoestring fries are my favorite side for sandwiches, BBQ, and so much more. I love these super-thin, deep-fried shoestring potatoes. They’re crispy, customizable, and of course, delicious. And the best part is, you only need 3 ingredients to make them! Once I show you how to make shoestring fries, you’ll never make fries the same way again.
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Pin ItEasy Shoestring Fries Recipe
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 the 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!
When I want to go extreme, I make loaded shoestring potatoes by layering them with melted cheese, jalapeños, ground beef, and onions. Yum!
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 safe and completely delicious. Just be aware of your surroundings and be careful every time you use boiling oil.
- Make sure the potatoes are dry and take care not to let the oil splash as you lower the potatoes into the pot.
- I prefer Russet (Idaho) potatoes because they’re dense and low in moisture, which makes fries crispier. Yukon Golds are also a good option, but avoid waxy potatoes like red, new, or fingerling varieties; they tend to get soggy.
Shoestring Fries (Shoestring Potatoes)
Equipment
- Dutch Oven
- Deep Frying Thermometer
- Mandoline Slicer
Ingredients
- canola oil for deep-frying (around 3-4 inches of oil)
- 4 large russet potatoes
- kosher salt and freshly ground black pepper to taste
Optional Toppings
- garlic salt
- dried rosemary
- grated Parmesan cheese
- seasoning salt
Instructions
- Place the 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.canola oil
- While the oil is heating, wash and peel the potatoes and remove any dark spots.4 large russet potatoes
- Using a mandoline slicer fitted with the julienne blade, slice potatoes into matchsticks.
- Place the sliced potatoes in a large bowl of ice water and chill for 10 minutes.
- 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.
- 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.
- 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.kosher salt and freshly ground black pepper
- Repeat the process until all potatoes are fried.
- Serve as is or with the dip of your choice.
Becky’s Tips
- Nutritional information will vary depending on the temperature used and how much oil is absorbed by the potatoes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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 drier 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 to 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: Serve as is or with your favorite dipping sauce.
How to Store
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.
Sauce Ideas
One of my favorite things about making these shoestring fries is picking out the dips—it’s half the fun and totally worth it! Try these with one of our fsvorite sauces:
Serving Suggestions
Shoestring fries are the ultimate complement to stovetop burgers and chili dogs. I also like to serve them with grilled cheese or chicken sandwiches. They’re thin enough that they’re great for leftovers or even grab-and-go snacking.
I want to make https://www.mashed.com/68896/make-perfect-mcdonalds-fries-recipe/ using this recipe. Is it possible to use this recipe to make McDonald’s french fries?
We haven’t personally tried that, but we think it could work!
Can you help? Out of left field my wife and I are hand feeding 5 magpies with sliced ox heart. Will the shoestring mandolin slicer do the same for ox heart? It would simplify our feeding regime. Cheers Garry
I am not sure, you’ll have to give it a shot!
Hmmm, you’ve definitely whetted my appetite
I hope you try and enjoy these!
What kind of mandolins slicer do you use? I can’t find one that offers the cut that yours does, and that’s the exact cut I want lol
Try Amazon, I purchased a 10-in-1 vegetable chopper that included a Julienne. They also sell Mandolin