Shoe String Fries W Aioli Recipe
Make Shoe String Fries W Aioli Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Aioli
Garnish (optional)
Method
Fries
- 1
- 2
Rinse and soak
Place the cut potato strings into a large bowl and cover with the 4 cups cold water. Rinse by agitating with your hands to remove surface starch, then let soak at least 30 minutes and up to 2 hours in the refrigerator. This firms the fries and removes extra starch so they fry crisp.
- 3
Dry thoroughly
Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat and blot repeatedly until they are very dry. For best results, let them air-dry 10–15 minutes after towel-drying.
- 4
Toss with cornstarch and seasoning
In a large bowl, combine the dried potato strings with 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss gently to coat evenly — this helps achieve extra-crisp texture.
- 5
Heat oil
Pour enough vegetable oil into a heavy-bottomed pot or deep-fryer to reach a 2–3 inch depth (about 2 cups for a small pot). Heat oil over medium-high heat until it reaches 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping one small piece of potato — it should bubble steadily but not brown quickly.
- 6
First fry (blanch)
Working in small batches (do not overcrowd), fry the potato strings for 2–3 minutes until they are pale, slightly softened, and just beginning to show tiny bubbles. Remove with a spider/skimmer and drain on a rack or paper towels. Repeat with remaining potatoes. Allow fried batches to cool 5–10 minutes.
- 7
Increase oil temperature
Raise heat and bring oil temperature to 375°F (190°C) for the second fry. This higher temperature crisps the exterior quickly.
- 8
Second fry (crisp)
Fry the blanched potato strings in small batches for 1–2 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. While still hot, toss gently with the optional 1 teaspoon neutral oil to prevent sticking and help seasonings adhere. Taste and adjust with a sprinkle more kosher salt if needed.
- 9
Finish and serve
Transfer shoe-string fries to a warm serving bowl or platter. If using garnish, sprinkle chopped parsley and grated Parmesan over the fries. Serve immediately alongside the aioli.
Aioli
- 10
Prepare aioli
In a small bowl, combine 1/2 cup mayonnaise, grated or minced 2 garlic cloves, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon olive oil, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk until smooth and emulsified. Taste and adjust acidity or salt — add up to 1/2 teaspoon more lemon juice if you prefer brighter flavor.
- 11
Rest
Let the aioli rest at room temperature for 10–15 minutes to let the garlic mellow and flavors meld. Cover and refrigerate if making more than 30 minutes ahead; bring to room temperature before serving.
- 12
Serve
Spoon the aioli into a small dipping bowl and place alongside the hot shoe-string fries for dipping.