Shoestring Fries (Shoestring Potatoes)
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!
- canola oil for deep-frying (around 3-4 inches of oil)
- 4 large Russet potatoes
- salt and pepper
- garlic salt, chili powder, cumin, crushed dried rosemary, grated Parmesan, BBQ spices, seasoning salt, Cajun spices and smoky paprika. As desired
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.
- 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.
Calories: 309kcal | Carbohydrates: 67g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 1539mg | Fiber: 5g | Sugar: 2g | Vitamin C: 21mg | Calcium: 48mg | Iron: 3mg