Shoestring Fries

By Becky Hardin

Updated Sep 8, 2026

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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.

Easy Shoestring Fries Recipe

This recipe addresses something near and dear to my heart: shoestring fries! These skinny, fried shoestring potatoes are a favorite side dish for just about anything I put on the BBQ. I can never resist these chewy, crunchy French fries, made with just 3 ingredients in about 20 minutes. Way better and most definitely less expensive than what you’d pick up at the grocery store, they are easier to make than you think.

With the warmer weather coming soon, my mind is already on the BBQ and all things summer, and these fries are at the top of my list. Using a mandoline to cut the potatoes ensures they end up uniformly thin, and then I soak them in cold water to remove the starch, which helps them cook up nice and crispy. Once the oil is hot, it only takes a few minutes for the fries to crisp up and brown.

Sometimes I sprinkle the fries with seasoning for extra flavor, or I serve them with a dipping sauce. Cheese lover that I am, cheese fries or garlic Parmesan fries are a few other favorite ways I like to eat fries. When I want to go extreme, I make loaded shoestring potatoes by layering them with melted cheese, jalapeños, ground beef, and onions, similar to these carne asada fries.

Tips for Beginngers

• 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. Otherwise, they will splatter the oil when you put them in the pot. And be careful not to let the oil splash as you lower the potatoes into the pot.
• I prefer Russet (Idaho) potatoes. 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 vs julienne fries. Both fries are long and thin, but shoestring fries are usually longer and thinner. You can apply the same cooking method for both types of fries.
• For oven baking. Though frying is the best way to get super-crispy fries, they can be made in the oven. Once they have finished soaking and are completely dry, transfer them to a bowl and drizzle with oil. Toss with your hands to ensure all the fries are coated, and then spread them out in a single layer on a parchment-lined baking sheet. Bake at 425°F for about 10 minutes, flip, and bake for another 10 minutes, or until they are browned and crispy.
• Use a mandoline. I find that a mandoline provides consistently sized, thin slices. If you have a French fry cutter, that could work; or if your food processor has a blade for julienne cutting, that would also work well.

What To Pair With Shoestring Fries

Though I could easily chow down on these fries on their own, I find they taste great when served with a juicy stovetop burger for a weeknight dinner. Or, when I’m entertaining, I love making these chili dogs and serving them alongside the crispy fries. A crispy chicken sandwich or a grilled cheese sandwich also tastes so much better with a side of shoestring fries.

Recipe Card

Shoestring Fries (Shoestring Potatoes)

Difficulty: Easy

4.55 from 46 votes

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 4

Author: Becky Hardin

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These crispy and chewy Shoestring Fries come together with just 3 ingredients in 35 minutes and taste way better than store-bought.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 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

Video

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.

Equipment

• Dutch Oven
• Deep Frying Thermometer
• Mandoline Slicer

Becky’s Tips

• Use a deep pot and be careful with hot oil. 
• The drier the potatoes, the less risk of splattering. 
• Russet (Idaho) potatoes are dense and low in moisture, so ideal for making crispy fries.  
• Both shoestring and julienne fries are long and thin, while shoestring fries are longer and thinner. 
• After soaking and drying the fries, drizzle them with oil and lay them on a baking sheet in a single layer. Bake at 425°F for 10 minutes, flip, and bake for another 10 minutes.
• A mandoline is the best tool to provide consistently sized, thin slices. 
• Store in an airtight container in the fridge for up to 4 days. 

Serving: 160gCalories: 415kcalCarbohydrates: 67gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 600mgPotassium: 1539mgFiber: 5gSugar: 2gVitamin A: 4IUVitamin C: 21mgCalcium: 48mgIron: 3mg

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. The water should turn slightly cloudy, as this process removes excess starch so the potatoes cook up nice and crisp.

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 once they hit the oil. I often throw a few strings into the hot oil to see if it will splatter, as a test.

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 so the potatoes don’t absorb too much oil and get soggy. To avoid oil flare-ups, DO NOT add too many potatoes at one time. Fry for 2½ to 3½ minutes or until dark golden brown. Watch closely and stir often. Stirring helps loosen that potatoes so they don’t stick together.

Drain the potatoes: Transfer cooked potatoes with a slotted spoon to a paper towel-covered surface to remove any excess oil 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.

Freeze

Freeze leftover fries for up to 3 months. Let thaw overnight in the refrigerator.

Reheat

Reheat 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 shoestring fries with one of these sauces:

One of my favorite sauces is this fry sauce that I developed just for fries with a combination of mayo, ketchup, Buffalo sauce and a variety of other seasonings, it’s sweet and savory and adds a mouthful of flavor with every fry. Another option is this ranch dill pickle dip, which adds a savory, creamy flavor to the fries, while this honey mustard sauce adds a sweet and tangy flavor. And last but not least is this Chick-fil-A sauce, which also packs a punch.

More French Fry Recipes To Try

• Homemade French Fries come together with a handful of ingredients and are fried to crispy perfection.
• Crinkle Cut Fries are exactly like you’d get at the store, but fresher and better-tasting.
• Air Fryer French Fries turn out golden brown and crispy with less oil.

more poato recipes

Potato Wedges

Potato Pancakes

Crockpot Potato Soup

Twice Baked Potato Casserole