Why go out for fries? With this recipe, you can learn how to make restaurant-quality Shoestring Fries at home!
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Out of all the different varieties of fries in the world, there’s nothing quite like shoestring fries. They look different, come out crispier than most types of fries, and even taste different. Making shoestring fries at home might seem a little daunting, but they’re not actually as tough to make as you think. With the right tools and a little practice, you can make the type of shoestring fries you only see in restaurants.
The key to the whole operation is a mandoline slicer fitted with the julienne blade. If you have that in your kitchen’s toolbox and you know how to use it, there is nothing stopping you from turning a few Russet potatoes into a batch of delicious shoestring fries.
Of course, there are numerous ways to prepare your homemade fries. You can do garlic fries, or garlic Parmesan fries for a cheesy addition. Also, you can make fries that are a little healthier or designed for people with specific diets with these recipes for air fryer fries and keto fries, respectively.
Are Shoestring Fries Healthy?
As you’re meant to deep fry them, these are not the healthiest fries in the world. There are some other ways to cook shoestring fries that are healthier, such as using an air fryer. Meanwhile, the Russet potatoes themselves do have nutritional benefits, as they contain vitamin C, potassium, and fiber.
Which Sauces and Spices Do You Recommend?
Perhaps the best part of making shoestring fries is adding spices and dipping sauces. Obviously, this is entirely up to you; however, we’ve found that you can’t go wrong with garlic salt, chili powder, or Cajun spices. You might also want to give smoky paprika or grated Parmesan a chance. As for dipping sauces, ketchup is always a popular option, as is mayonnaise. Our personal favorite is combining ketchup and mayonnaise with a little bit of mustard to create a special sauce that’s worthy of homemade shoestring fries.
INGREDIENTS
- Canola oil for deep-frying
- 4 large Russet potatoes
- Salt to taste
- Black pepper to taste
- Optional seasonings: garlic salt, chili powder, cumin, crushed dried rosemary, grated Parmesan, BBQ spices, seasoning salt, Cajun spices, smoky paprika
INSTRUCTIONS
Heat Oil
Get the oil hot and ready for frying those thin potato sticks.
Prep Potatoes
Clean and cut the potatoes into shoestrings.
Soak
Let the potatoes take a cold bath to ditch some of their starch.
Dry
Make sure the potatoes are super dry to avoid oil splatter.
Fry
Cook the potatoes in small batches until they’re crispy and golden.
Repeat
Keep frying and seasoning until all your potatoes are done.
Season
Add salt, pepper, and any other spices you love right after frying.
Store
Cool them down and store them away, if you can resist eating them all!
Serve
Pair these crispy treats with your favorite dips.
Devour!
FAQs & Tips
Always let shoestring fries cool before storing them in the fridge inside an airtight container. They should be good for 3 or 4 days and will be best when reheated in the oven rather than the microwave.
Yes, after cutting up your potatoes into shoestring fries, always soak them in cold water to help remove some of the extra starch and then make sure they’re dry before cooking them.
With some homemade fries, peeling the potatoes isn’t a requirement. However, with thin shoestring fries, it’s usually best to peel your potatoes and cut away any dark spots.
Serving Suggestions
It almost goes without saying, but shoestring fries are perfect as a side dish for burgers and hot dogs. We love them as a side for Cajun burgers with sweet potato buns. You might also consider sweet potato veggie burgers to make the whole meal vegetarian friendly. If it’s hot dogs that you’re craving, we can’t recommend bacon-wrapped hot dogs enough. But don’t forget that shoestring fries also go great with any barbecue meal. This can include a healthy BBQ chicken quinoa casserole or BBQ paleo chicken wings in the slow cooker.
Shoestring Fries (Shoestring Potatoes)
Ingredients
- Canola oil for deep-frying
- 4 large Russet potatoes
- Salt to taste
- Black pepper to taste
- Optional seasonings: garlic salt chili powder, cumin, crushed dried rosemary, grated Parmesan, BBQ spices, seasoning salt, Cajun spices, smoky paprika
Instructions
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Heat the canola oil in a large, deep pan or Dutch oven to 350°F, ensuring there’s enough oil to cover the potatoes, about 3-4 inches deep.
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Wash, peel, and remove any dark spots from the Russet potatoes.
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Slice the potatoes into matchsticks using a mandoline slicer fitted with the julienne blade.
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Soak the potato matchsticks in a bowl of ice water for 10 minutes to remove excess starch.
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Dry the potatoes thoroughly using paper towels or a clean dishcloth, or spin them in a salad spinner.
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Fry the potatoes in batches in the hot oil, stirring to separate, until they are dark golden brown, about 2½ – 3½ minutes per batch.
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Transfer the fries to a paper-towel-lined plate to drain excess oil, and season with salt and black pepper immediately. Add other optional seasonings if desired.
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Continue frying in batches until all potatoes are cooked.
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Let the fries cool completely before serving them with your favorite dipping sauce.
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DEVOUR!
Nutrition
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