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Ingredients
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Shoestring Fries
Garlic Aioli
Ketchup (served)
Method
Shoestring Fries
Prep potatoes
Wash and scrub potatoes well. Peel if desired (leaving the skin adds texture). Using a mandoline set to a very thin setting or a sharp knife, cut potatoes into very thin shoestring strips about 1/8 inch (3 mm) wide. As you cut, transfer strips into a large bowl of cold water to remove surface starch.
Rinse and dry
Once all potatoes are cut, drain and rinse the fries under cold running water until the water runs clear. Soak in fresh cold water for 20–30 minutes (optional but recommended for extra crispness). Drain and spread the fries on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and soggy fries.
Toss with cornstarch and seasoning
If using cornstarch: place dried fries in a large bowl, sprinkle 1 tablespoon cornstarch and toss to coat evenly. This creates a light, crisp crust. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, tossing again.
Heat oil
Pour 6 cups neutral oil into a heavy-bottomed pot or deep fryer. Attach a thermometer and heat oil to 325°F (160°C) for the first blanching fry.
First fry (blanch)
Working in small batches (to avoid crowding), add a portion of the shoestring fries to the oil and fry for 2–3 minutes until just cooked through but not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Repeat with remaining fries. Let blanched fries rest and cool for 10–15 minutes. Increase oil temperature to 375°F (190°C) for the final fry.
Second fry (crisp)
Return fries to hot oil in small batches and fry 1–2 minutes until golden and crisp. Remove and immediately season lightly with additional kosher salt to taste. Transfer to a wire rack or paper towels to drain briefly and serve hot.
Garlic Aioli
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons minced garlic, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon olive oil, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust salt, lemon or garlic to preference. For a smoother, mellower garlic flavor, mash the garlic into a paste with a pinch of salt using the flat side of a knife or use roasted garlic. Chill for at least 15 minutes to allow flavors to meld.