Shoestring Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional if you like skin-on). Using a mandoline with a shoestring julienne blade or a sharp knife, cut potatoes into very thin matchstick strips about 1/8 in (3 mm) wide. Work quickly to prevent browning.

Rinse and soak

Place the cut potatoes into a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Then cover with the cold water and the 1 tablespoon kosher salt and the optional 1 tsp baking soda, and soak for at least 30 minutes, up to 2 hours. This firms the potato and helps achieve a crisp fry.

Dry thoroughly

Drain the potatoes in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat very dry, pressing out as much moisture as possible. For best results, let them air-dry for 10–15 minutes after patting.

Light dusting

Transfer the dried potato sticks to a large bowl and sprinkle the 2 tsp cornstarch evenly over them. Toss gently to coat — this thin coating helps create an extra-crisp exterior without altering flavor.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of at least 3 in (7–8 cm), leaving 3–4 in headspace. Heat oil to 325°F (160°C) for the first blanching stage. Use a thermometer for accuracy.

First fry (blanch)

Working in small batches (about a handful or 75–100 g per batch so oil temperature holds), fry the shoestring fries at 325°F (160°C) for 2 to 3 minutes until tender but not browned. Use a slotted spoon or spider to transfer fries to a wire rack or paper towel–lined tray to drain. Let rest for 5–10 minutes. Repeat until all potatoes are blanched.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final crisping stage. Allow oil to come back to temperature between batches.

Second fry (crisp)

Fry the blanched shoestrings in small batches at 375°F (190°C) for 1 to 2 minutes, or until golden brown and very crisp. Because pieces are thin, watch closely to avoid burning. Remove with a slotted spoon and transfer immediately to a wire rack or paper towels.

Drain and season

While still hot, sprinkle the fries evenly with the 1 tsp fine sea salt (or kosher salt), 1/4 tsp black pepper, and optional 1/2 tsp garlic powder. Toss gently to distribute seasoning.

Safety and oil storage

Allow oil to cool completely before straining and storing or disposing. Strain into a heatproof container if you plan to reuse, and store at room temperature away from heat.

Serve shoestring fries immediately while hot and crisp with ketchup and truffle aioli or your preferred dipping sauces.