Shoestring Fries
Crispy, golden, and impossibly addictive, these homemade Shoestring Fries are the perfect side dish or snack for any occasion! Made from fresh russet potatoes sliced into ultra-thin strips, these fries are double-fried for that unbeatable crunch and seasoned to perfection with a savory blend of salt, paprika, garlic powder, and black pepper. Soaking the potatoes beforehand ensures they fry up extra crispy, while a quick double-fry technique delivers restaurant-quality texture every time. Whether served alongside burgers, grilled favorites, or enjoyed as a finger-licking treat with ketchup, aioli, or ranch, these Shoestring Fries will elevate your snacking game. Easy to make and utterly delightful, this recipe guarantees a crowd-pleasing batch of crispy fries you'll reach for again and again.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 6 cups vegetable oil (for frying)
- 1 teaspoon salt
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
Instructions
Thoroughly scrub the russet potatoes under cold running water to remove any dirt. Leave the peels on for extra texture, or peel them if you prefer.
Using a mandoline slicer or a sharp knife, cut the potatoes into thin, uniform strips (about 1/8-inch thick) to achieve the classic shoestring fry shape.
Place the cut potatoes in a large bowl of cold water. Let them soak for 15-30 minutes to remove excess starch, which helps prevent sticking and promotes crispiness.
While the potatoes are soaking, heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain consistent temperature.
Drain the potatoes from the water and pat them dry thoroughly with clean kitchen towels or paper towels. Ensure there is no excess moisture, as water and hot oil can cause splattering.
Working in small batches, carefully add the potato strips to the hot oil. Fry for 2-3 minutes until they are light golden and slightly crisp. Using a slotted spoon or spider, remove the fries and transfer them to a plate lined with paper towels. Repeat with the remaining batches.
Once all the fries have been partially cooked, increase the oil temperature to 375°F (190°C). Fry the potatoes again in small batches for 1-2 minutes until they turn golden brown and fully crisp.
Remove the fries from the oil and place them on a clean plate lined with fresh paper towels to drain excess oil.
In a small bowl, mix the salt, paprika, garlic powder, and black pepper. Sprinkle this seasoning mixture evenly over the hot fries and toss gently to coat.
Serve the shoestring fries immediately with your favorite dipping sauces, such as ketchup, aioli, or ranch dressing.
Nutrition Facts
Calories |
13337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1419.1 g | 1819% | |
| Saturated Fat | 202.7 g | 1014% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 265.7 g | 97% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 14.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6768 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
