Shoestring French Fries Recipe
Thinly sliced potatoes deep-fried until crispy, typically served with a side of ketchup.
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Ingredients
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Potatoes
Oil
Seasoning
Dipping Sauce
Method
Preparation
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips, approximately 1/8 inch thick, to create shoestring fries. Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
Cooking
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of potato into it; if it sizzles and bubbles, the oil is ready.
Fry the Potatoes
Remove the soaked potato strips from the water and pat them dry thoroughly with paper towels. Carefully add a handful of the potato strips to the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown and crispy.
Drain and Season
Using a slotted spoon, remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil. While still hot, sprinkle with salt and black pepper to taste. Repeat the frying process with the remaining potato strips.
Serving
Serve the Fries
Transfer the crispy shoestring fries to a serving platter and serve hot with ketchup on the side for dipping.
