Made with just 3 ingredients, these Shoestring Fries are long, thin, and fry in just a few minutes. Serve with your favorite dipping sauces as a quick, easy side dish to burgers, BBQ, chicken tenders, and more.
Shoestring fries have long been one of my favorite French fry varieties. Of course, I love a classic homemade french fry or even some bacon cheese fries, but if given the choice, I’m always picking shoestring fries. I just love how crispy and thin they are!
For this recipe, you need just 3 basic ingredients and a good, deep pan for frying. There is some prep work involved with soaking the potatoes, but that takes about the same amount of time as preheating the oil. I also highly recommend using a mandolin for slicing, so you can get these really nice and thin. (Plus it’s way faster and easier!)
Why This Shoestring Fries Recipe Is So Good
- Salt, potatoes, oil. That’s all you need to make these delicious and addictive shoestring fries. No other additives or seasonings required.
- Thin, crispy, and tender. Shoestring fries are long and thin, which lets them get crispier than most fries without being dry or overcooked. Using the julienne attachment on a mandolin slicer gets them just the right size.
- Perfect for dipping. These fries are made to be dipped in allll the sauces! Think BBQ sauce, ranch, ketchup, and beyond.
What You’ll Need
Let’s take a look at the 3 ingredients needed to make these fries and any substitutions. Be sure to scroll down to the recipe card below for the exact measurements.
- Canola oil – Canola oil is a great choice for frying due to its high smoke point and neutral flavor. However, for a richer flavor and crispier texture, you can use beef tallow.
- Russet potatoes – Russet potatoes are ideal for fries because they are dense and low in moisture, which helps them crisp up. Avoid waxy potatoes like red or fingerling varieties.
- Salt – Kosher salt or sea salt both work great. Simply add to taste.
Other Seasoning Options
Make these shoestring fries with just salt, and they’re going to turn out absolutely delicious! They truly need nothing else.
But, if you want to get creative and switch things up, go for it. Pretty much any other dried herb or seasoning can be added to the fries for extra flavor, like garlic salt, dried rosemary, and seasoning salt. Some grated parmesan cheese can add a lightly cheesy twist, too.
How To Make Shoestring Fries
These fries take a little bit of prep work, but using a mandolin slicer makes it much easier. The printable instructions can be found in the recipe card below.
- Preheat the oil. Pour 3-4 inches of oil into a large, deep pot. Attach a thermometer and heat to 350F.
- Cut the potatoes. Wash and peel the potatoes, cutting away any blemishes or dark spots. Use a mandolin slicer with a julienne blade to cut the potatoes.
- Soak the potatoes. Soak the cut potatoes in a bowl of ice water for 10 minutes. Drain and dry thoroughly with paper towels. If you have one, use a salad spinner to remove any remaining moisture.
- Fry the potatoes. Carefully add about one cup of potatoes at a time to the hot oil. Stir to separate. Fry for 2 ½ to 3 ½ minutes until golden brown and crispy.
- Drain. Transfer the fries to a paper towel-lined plate to drain. Season with salt while still hot.
- Repeat. Repeat the process with the remaining fries. Be sure to keep the oil at 350F for the best results.
Recipe Tips & Tricks
Here are a few helpful tips to ensure crispy shoestring fries.
- Keep the oil temperature consistent at 350°F. Use a thermometer to monitor the heat and allow time between batches for the oil to reheat if necessary.
- Soak the potatoes. Soaking the potatoes in ice water removes excess starch, which helps them fry up crispier.
- Remove as much moisture as possible. After soaking the potatoes, it’s important to drain them very well. I use a paper towel to dry them then use a salad spinner to remove any extra moisture. The less moisture when they go in the fryer, the crispier they will be.
- Work carefully with the oil. Be sure to gently add the fries to the oil to avoid as much splatter as possible. It will be HOT so be very careful.
- Add salt immediately. The salt needs to be added to the shoestring fries immediately after they’re transferred to the paper towels to drain. Otherwise, it won’t adhere as easily.
What To Serve Them With
Dipping sauces are a must with these shoestring french fries! We love dipping them in homemade ketchup, fry sauce, ranch dressing, and honey mustard.
These fries pair great with all varieties of burgers and sandwiches, like chicken burgers, mushroom Swiss burgers, and even salmon burgers.
We also really like them with BBQ, like BBQ chicken thighs, Dr Pepper ribs, and anything off the grill. For a kid-approved lunch or dinner, pair them with air fryer chicken tenders.
Storing & Reheating
- Fridge: Store leftover shoestring fries in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat fries in a 350°F (175°C) oven for 5-10 minutes to restore crispness. Avoid microwaving, as it will make them soggy.
Shoestring Fries
Ingredients
- 3-4 inches Canola oil for deep-frying (enough to fill a pot)
- 4 large russet potatoes peeled
- Kosher salt (or sea salt) to taste
Instructions
- Pour 3-4 inches of canola oil into a large, deep pot or Dutch oven. Attach a deep-fry thermometer and heat the oil to 350°F (175°C).
- While the oil heats, wash and peel the potatoes, removing any blemishes or dark spots.
- Use a mandoline slicer with a julienne blade to cut the potatoes into thin matchstick-sized pieces.
- Place the cut potatoes into a large bowl filled with ice water and let them soak for 10 minutes. This helps remove excess starch and keeps the fries from sticking together.
- Drain the potatoes and dry them thoroughly with paper towels or a clean dishcloth. For best results, use a salad spinner to remove any remaining moisture.
- Once the oil reaches 350°F (175°C), carefully add the dried potatoes to the oil in small batches, about one cup at a time, to avoid overcrowding. Stir gently to separate the fries.
- Fry the potatoes for 2½ to 3½ minutes, stirring occasionally, until they are golden brown and crispy.
- Use a slotted spoon to remove the fries from the oil and transfer them to a paper towel-lined surface to drain. Sprinkle them with salt immediately while they are still hot.
- Repeat the frying process with the remaining potatoes, ensuring the oil temperature remains steady at 350°F (175°C).
- Serve the fries hot with your favorite dipping sauces, such as ketchup, aioli, or ranch. Enjoy!
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