Shoestring French Fries Recipe

Prepare the potatoes

Wash and peel the russet potatoes. Using a mandoline set to a very thin setting or a sharp knife, cut the potatoes into very thin matchsticks (approximately 1.5–2 mm / 1/16 inch thick). Work quickly so the cut potatoes do not discolor.

Soak and rinse

Place the cut potato sticks in a large bowl and cover with cold water. Add the ice cubes. Soak for 30 minutes to 1 hour to remove surface starch. After soaking, drain and rinse the potatoes under cold running water until the water runs clear.

Dry and toss with cornstarch

Drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry—moisture will cause oil splatter and soggy fries. Once dry, return to a dry bowl and sprinkle with 2 tbs cornstarch. Toss gently and evenly to coat; this helps create an ultra-crisp exterior.

Heat the oil

Pour oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, heat over medium and test with a single fry—small bubbles should form steadily around it.

First fry (blanch)

In batches (do not overcrowd), fry the potatoes at 325°F (160°C) for 2–3 minutes until they are translucent and just beginning to hold shape but not browned. Use a spider or slotted spoon to transfer fries to a wire rack or paper towels to drain. Allow them to rest for 10 minutes; this step cooks the interior.

Raise oil temperature

Increase oil temperature to 375°F (190°C) for the second fry. Maintain temperature between batches for even color and crispness.

Second fry (crisp)

Fry the partially cooked fries in batches at 375°F (190°C) for 1–2 minutes, or until they are golden brown and extremely crisp. Work quickly and keep batches small because shoestring fries cook fast. Remove with a spider and transfer to a wire rack or paper towels.

Season immediately

While the fries are still hot, sprinkle with seasoning salt, fine sea salt, and freshly ground black pepper. Toss gently to coat. Then sprinkle the herb mix (dried parsley and chives) evenly and toss once more. The residual oil helps the seasonings adhere.

Make truffle aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp truffle oil, 1 tsp fresh lemon juice, 1/2 tsp finely minced garlic, and 1/4 tsp salt. Whisk until smooth and taste; adjust truffle oil or lemon to preference. Chill until ready to serve.

Serve

Transfer fries to a serving platter. Garnish with 1 tbsp fresh chopped parsley if desired. Serve immediately with the truffle aioli on the side for dipping.

Safety and storage notes

Be careful when working with hot oil. Leftover fries can be reheated in a hot oven (425°F / 220°C) for 5–7 minutes to restore crispness; do not store with aioli. Store aioli in an airtight container in the refrigerator for up to 3 days.