Shoestring Fries Recipe

Prepare potatoes

Wash and scrub the potatoes thoroughly to remove dirt. Do not peel if you want skin-on shoestrings — peel if you prefer. Using a mandoline with the thinnest julienne blade (or a very sharp chef's knife), cut each potato into very thin matchstick strips, about 1/8 inch (3 mm) wide. Aim for uniform size so they cook evenly.

Rinse and soak

Place the cut potatoes into a large bowl and cover with cold water. Swirl several times, then drain. Refill with fresh cold water and add 2 tsp kosher salt. Refrigerate and soak for at least 30 minutes, up to 2 hours. This removes excess surface starch and helps them crisp.

Ice bath

After soaking, drain the potatoes and transfer them to a bowl of cold water with the ice cubes for 5 minutes to firm them up. Drain thoroughly and spread the strips on clean kitchen towels or paper towels. Pat very dry — moisture will cause oil splatter and prevent crisping.

Heat oil

Pour oil into a deep heavy pot or a deep-fryer to a depth of about 2–3 inches (enough to fully submerge the shoestrings). Heat the oil to 325°F (163°C) for the first fry. Use a thermometer to maintain temperature.

Blanch (first fry)

Working in small batches (about 1.5–2 cups of fries per batch), gently lower the dried potato strips into the oil. Fry for 2–3 minutes until they are cooked through but still pale and flexible — they should not brown. Use a spider or slotted spoon to remove them and drain on a wire rack or paper towels. Let the blanched fries cool for 5–10 minutes. Repeat with remaining batches.

Raise oil temperature

Increase the oil temperature to 375°F (190°C) for the second fry. Let the oil stabilize at that temperature.

Crisp (second fry)

Again working in small batches, fry the blanched shoestrings for 1–2 minutes until they turn golden brown and crisp. Thin strips will brown quickly — watch carefully and stir gently to prevent clumping and uneven color. Remove with a spider or slotted spoon and transfer to a wire rack or paper towels to drain briefly.

Season

While still hot, sprinkle the fries with fine sea salt to taste (about 1 tsp distributed across the whole batch). If using, add ground black pepper or grated Parmesan immediately so it adheres.

Serve

Serve immediately while hot and crisp. If making ahead, keep fried shoestrings in a single layer on a low oven rack (200°F / 95°C) for up to 20 minutes to stay warm and crisp; avoid stacking which will steam and soften them.