Shoestring Potatoes Recipe

Prep potatoes

Wash and peel the potatoes. Using a mandoline fitted with the thinnest julienne/shoestring blade or a very sharp knife, cut the potatoes into very thin matchstick strips (about 1-2 mm thick). Work quickly to avoid browning.

Rinse and soak

Place the cut potatoes in a large bowl of cold water. Add 1 tablespoon fine sea salt and stir to dissolve. Soak for 30 minutes to draw out excess starch (this helps them crisp).

Dry thoroughly

Drain the potatoes in a colander, then spread them on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause oil to spatter and will steam the potatoes instead of letting them crisp.

Heat oil

Pour the neutral frying oil into a heavy-bottomed pot or deep fryer to a depth of about 5–7 cm. Heat to 325°F (160°C) for the first blanch fry. Use a thermometer to monitor temperature.

First fry (blanch)

In small batches (to avoid crowding), fry the dried potato shoestrings at 325°F (160°C) for 2–3 minutes until they begin to soften and take a faint pale golden color but are not crisp. Remove with a spider or slotted spoon and drain on a wire rack set over a baking sheet. Let cool for 5–10 minutes.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final crisping.

Second fry (crisp)

Working in small batches, return the par-fried potatoes to the hot oil and fry for 1–2 minutes until golden brown and crisp. Stir gently to separate strands and prevent clumping. Remove to a wire rack or paper towels to drain.

Salt to finish

While still hot, sprinkle the fries evenly with 1 teaspoon fine sea salt to taste.

Warm butter

In a small saucepan or microwave-safe bowl, melt the unsalted butter until just melted and slightly warm (do not brown).

Toss with butter

Place the hot shoestring potatoes in a large bowl. Pour the warm melted butter over them and toss gently but quickly so the butter coats strands evenly without making them soggy.

Add Parmigiano-Reggiano

Immediately sprinkle the freshly grated Parmigiano-Reggiano over the hot potatoes and toss lightly so the cheese adheres in small clumps and melts slightly into the strands.

Finish with truffle oil & pepper

Drizzle the white truffle oil sparingly over the potatoes (about 1 teaspoon for three potatoes) and grind fresh black pepper to taste (about 1 teaspoon). Toss once more to distribute.

Garnish and serve

Transfer the shoestring potatoes to a serving bowl or platter, garnish with optional chopped chives, and serve immediately while hot and crisp. Recommend serving alongside steak, salads, or as an elegant snack.