House Cut Shoestring French Fries Recipe
Thinly sliced French fries, crispy and golden.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Oil
Seasoning
Method
Preparation
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin, even sticks about 1/4 inch wide. Rinse the cut fries in cold water to remove excess starch and pat them dry with paper towels.
Cooking
- 2
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature for best results.
- 3
Fry the Potatoes
Carefully add a handful of the cut fries to the hot oil, being cautious to avoid splattering. Do not overcrowd the pot. Fry in batches for about 4-6 minutes or until golden brown and crispy. Remove the fries using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 4
Season the Fries
While the fries are still hot, sprinkle with salt and black pepper to taste. Toss gently to ensure even coating.
