Shoesttring Fries Recipe

Prep potatoes

Peel the russet potatoes if desired. Using a mandoline set to the thinnest fry setting or a very sharp knife, slice the potatoes into 2–3 mm (about 1/16–1/8 inch) shoestring sticks. Place cut potatoes in a large bowl of cold water as you work to remove surface starch.

Rinse and dry

When all potatoes are cut, drain and rinse them under cold running water until the water runs clear. Transfer to a clean kitchen towel or paper towels and dry thoroughly — moisture will cause oil to spit.

Toss with cornstarch

Place the dried shoestring potatoes in a large bowl. Sprinkle with 2 tablespoons cornstarch and toss gently until evenly coated. This helps them crisp while frying.

First fry (blanch)

Heat vegetable oil in a deep heavy pot or deep-fryer to 325°F (160°C). Fry the potatoes in small batches (do not overcrowd) for 2–3 minutes until they are softened but not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in small batches for 1–2 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, tossing gently to distribute.

Serve

Place shoestring fries in a serving bowl or on a platter. If using, sprinkle with chopped parsley and grated Parmesan. Serve hot with roasted garlic aioli.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, place on a square of aluminum foil, drizzle with 1 teaspoon olive oil (from the listed 1 tablespoon), and wrap loosely. Roast 30–35 minutes until cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic paste from the skins into a small bowl. You will use about 2–3 teaspoons of paste.

Assemble aioli

In a small bowl or the cup of an immersion blender, combine 1/2 cup mayonnaise, 1 egg yolk, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, the roasted garlic paste (2–3 teaspoons), 1 tablespoon extra-virgin olive oil, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Blend or whisk until smooth and emulsified. Taste and adjust seasoning, adding more lemon for brightness or a pinch more salt if needed.

Chill briefly

Cover and refrigerate the aioli for at least 15 minutes to let flavors meld. Note: contains raw egg yolk — use pasteurized yolk if serving to pregnant people, infants, elderly, or immunocompromised guests.

Arrange fries and aioli on a serving plate. Offer extra salt at the table. Leftover aioli will keep in the refrigerator in an airtight container for up to 3 days.