Shoestring Fries are the perfect side for sandwiches, BBQ, and so much more. We love these super-thin, deep-fried, fun potatoes. They’re crispy, customizable– and of course, delicious. Once we show you how to make Shoestring Fries, you’ll never make fries the same way again. We love to make Garlic-Parmesan Fries–they’re so delicious and fun.
Shoestring Fries (Shoestring Potatoes)
Today’s post addresses something near and dear to my heart: SHOESTRING FRIES! These skinny fried 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 Shoestring Potatoes all.summer.long!
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. You must try these!
Why You’ll Love Shoestring Fries
- They’re a retro-cool sensation: Shoestring Fries were super popular in the 1950s and 60s. And guess what? They’re ba-aack!
- They’re better than fries: It’s hard to beat crispy French fries …but Shoestring Fries are even crispier.
- You can customize them: Add in the seasonings you love and make them your own. Garlic salt, Parmesan cheese, rosemary, and pepper…. the sky’s the limit!
How to Make Shoestring Fries
You can jump to the recipe card for full ingredients & instructions!
- Heat vegetable oil in a heavy pot.
- Use a mandolin slicer to cut matchsticks from washed and peeled potatoes. Soak potato sticks in ice water for 20 minutes; drain and pat dry.
- Fry in small batches.
- Drain on paper towels and add seasonings.
- Repeat with remaining potatoes.
What is a Mandolin Slicer?
Back in the 1960s, TV commercials advertised gadgets called Veg-O-Matics with the slogan, “It slices! It dices!” Mandolin slicers are what we use in the 21st century.
They’re hand-held devices with a variety of blades that slice fruits and veggies with more precision than using a regular knife.
Our Favorite Mandolin Slicer!
This Mandolin is amazing and has over 15,000 reviews on Amazon. It’s also cost effective. Win win!
What Flavor Variations Should I Try?
I love that these Shoestring Fries can be customized however you like them.
Try dipping them in ketchup, honey mustard, ranch…whatever appeals. I listed all of my favorite garnishes and different ways to season them in the recipe card, so be sure to check that out. And you just HAVE to dip them in our amazing fry sauce!
I love to eat them by the handful and even stack them on burgers as a garnish. I think you’re gonna be a huge Shoestring Fries fan. And I’m always right.
What Kind of Potatoes Should I Use?
With all the varieties of potatoes out there, it can get confusing to know which ones make the best fries. High-starch potatoes are the ones to seek out, and those are generally Russets–also called Idaho baking potatoes.
More Potato Recipes
If it’s potato recipes you crave, we have you covered. Try a few of the recipes listed here.
- Sweet Potato Chips
- Goat Cheese Mashed Potatoes
- Slow Cooker Garlic Butter Mashed Potatoes
- Sheet Pan Scalloped Potatoes
- Parmesan Potato Wedges
- Baked Sweet Potato Fries
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Shoestring Fries (Shoestring Potatoes)
Ingredients
- canola oil for deep-frying (around 3-4 inches of oil)
- 4 large Russet potatoes
- salt and pepper
Optional Toppings:
- garlic salt, chili powder, cumin, crushed dried rosemary, grated Parmesan, BBQ spices, seasoning salt, Cajun spices and smoky paprika. As desired
Instructions
- Place oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F.
- While oil is heating, wash and peel potatoes and remove any dark spots.
- Using a mandoline slicer fitted with the julienne blade and slice potatoes into matchsticks.
- Place sliced potatoes in a large bowl of ice water and chill 10 minutes.
- Remove potatoes from water bath and place on paper towels or clean dish cloths 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 oil is 350F, place dried potatoes (1 cup at a time) in the oil and stir to separate them. Adjust temperature to keep it as close to 350F 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.
- Repeat process until all potatoes are fried.
- Allow potatoes to cool completely, then store in an airtight container. The potatoes will stay crispy and crunchy at least 3 days and probably more.
- Serve as is or with a side of sweet, hot mustard, bbq sauce or dip of your choice.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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 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 one 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.
- Nutritional information will vary depending on the temperature used and how much oil is absorbed by the potatoes.
Nutrition Information
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