Shoestring Fries Recipe

Prep potatoes

Wash and dry the potatoes. Using a mandoline set to the finest shoestring setting or a very sharp knife, cut the potatoes into matchstick-thin strips about 1/16–1/8 inch (1.5–3 mm) wide. As you cut, place the strips directly into a large bowl of ice water to prevent browning and remove surface starch.

Rinse and soak

Once all potatoes are cut, swish them in the ice water, then drain through a colander. Refill the bowl with fresh ice water and let the fries soak for 20–30 minutes to draw out excess starch (this keeps them crisp).

Dry thoroughly

Drain the soaked potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil to spatter and prevent crisping. For best results, let them air-dry 10 minutes after patting.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches of headspace. Heat the oil to 325°F (163°C) for the first, blanching fry. If you don't have a thermometer, test with a single fry: it should produce gentle steady bubbles and sink slowly.

First fry (blanch)

Working in small batches (so fries don’t stick together), gently lower a handful of dry shoestrings into the 325°F oil. Fry for 2–3 minutes until they are pale, tender, and just beginning to take color. Remove with a slotted spoon to a paper towel–lined sheet tray to drain. Repeat with remaining batches.

Raise temperature

Increase the oil temperature to 375°F (190°C) for the second, crisping fry. Allow the oil to stabilize at that temperature between batches.

Second fry (crisp)

Return the blanched shoestrings to the hot oil in small batches and fry for 1–2 minutes, or until golden brown and crisp. Because they are thin, watch closely to avoid burning. Remove to a clean paper towel–lined tray and immediately season with fine sea salt and freshly ground black pepper while still hot so seasoning adheres.

If using, sprinkle minced parsley and grated Parmesan over the hot fries and toss gently to combine. Serve immediately with your choice of dipping sauce. These shoestring fries pair well with a rich Chocolate Español Batido or any batido for a playful sweet–salty contrast.