How to Make Shoestring Fries at Home

If you love the perfectly crispy edges that come with thin shoestring fries, then this homemade recipe is for you.

So who likes those thin and crispy shoestring style French Fries?

I sure do, in fact they are probably one of my favorites right along with crinkle cut fries. One thing that I love about making our own batch of fries, I know exactly what they consist of, and also I get to make them just the way I like them.

Visit the Honest Cooking Cookbook Shop

There’s nothing worse than floppy, under cooked fries, but sadly, it happens. When making your own fries, you get the opportunity to hover over them to make sure they are perfectly golden and seasoned to suit your own taste. Win, win!

TIPS TO MAKING THE MOST CRISPY SHOESTRING FRENCH FRIES

1. Prepare the potatoes:

• Clean, peel, and slice the potatoes lengthwise into thin matchsticks.
• Place the sliced potatoes into a large bowl filled with iced water to remove excess starch. Let them sit for 2-3 minutes while you prepare the oil.

2. Heat the oil:

• While the potatoes are in the ice water bath, heat your oven to 350°F.
• In a heavy-bottomed deep pot or a deep fryer, pour in enough oil to fill the pot about 2 inches deep.
• Heat the oil on medium-high heat. Test if the oil is hot enough by dropping a small piece of potato into the oil. If the potato sizzles or bubbles rapidly, the oil is ready for frying.

3. Dry the potatoes:

• Remove the potatoes from the ice water and pat them dry with paper towels to remove any excess moisture (this step is crucial for achieving crispy fries). Work in batches to ensure they are thoroughly dried.

4. Fry the potatoes:

• Carefully add 1-2 handfuls of the potato matchsticks to the hot oil at a time.
• Fry for 5-8 minutes or until the fries are lightly golden brown. Stir occasionally to prevent them from sticking together.
• Once golden, use a slotted spoon to remove the fries from the oil and place them on a paper towel-lined plate or pan to drain any excess oil. Season with salt while they are still hot.

5. Keep warm:

• To keep the fries warm while frying the remaining batches, transfer the finished fries to an oven-safe pan and place them in the oven at 350°F.
• Repeat the frying process with the remaining potato matchsticks.

6. (Optional) Double fry for extra crispiness:

• For crispier fries, let the initially fried potatoes rest for about 3-5 minutes, then add them back to the hot oil for an additional 2-3 minutes. This will give them an extra crispy texture.

7. Serve:

• Serve your shoestring fries hot, topped with your choice of seasonings, such as black pepper, parmesan, fresh herbs, or malt vinegar. For an indulgent twist, top them with melted cheese or chili for chili cheese fries.

Recipe Notes:

• Potato Choice: Idaho or Russet potatoes are ideal for frying due to their high starch content, which helps achieve a crispy exterior.
• Oil Temperature: Maintain the oil at a consistent temperature for best results. If the oil gets too hot, the fries will burn quickly; if it’s too cold, the fries will be soggy.
• Double Frying: Double frying the potatoes gives them a crispier texture, similar to restaurant-style fries.
• Customize Your Fries: Feel free to add your favorite seasonings, cheese, or toppings to elevate your fries.

Homemade Shoestring Fries

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Stacey Doyle
• Total Time: 35 minutes
• Yield: Serves 4-6 1x

Print Recipe

Pin Recipe

Description

If you love the perfectly crispy edges that come with thin, shoestring fries – then this homemade recipe is for you.

---

Ingredients

Scale 1x2x3x

4 – 6 potatoes (Idaho recommended), cleaned, peeled, and sliced into matchstick lengths

Oil (Canola or vegetable oil, enough to fill pot about 2 inches deep)

Salt, to taste

Optional Toppings:

Freshly ground black pepper, to taste

Chili pepper or crushed red chili flakes

Parmesan cheese, freshly grated

Chopped fresh herbs (such as Italian flat-leaf parsley)

Malt vinegar

Melted cheese

Chili (for chili cheese fries)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the potatoes:

• Clean, peel, and slice the potatoes lengthwise into thin matchsticks.
• Place the sliced potatoes into a large bowl filled with iced water to remove excess starch. Let them sit for 2-3 minutes while you prepare the oil.

2. Heat the oil:

• While the potatoes are in the ice water bath, heat your oven to 350°F.
• In a heavy-bottomed deep pot or a deep fryer, pour in enough oil to fill the pot about 2 inches deep.
• Heat the oil on medium-high heat. Test if the oil is hot enough by dropping a small piece of potato into the oil. If the potato sizzles or bubbles rapidly, the oil is ready for frying.

3. Dry the potatoes:

• Remove the potatoes from the ice water and pat them dry with paper towels to remove any excess moisture (this step is crucial for achieving crispy fries). Work in batches to ensure they are thoroughly dried.

4. Fry the potatoes:

• Carefully add 1-2 handfuls of the potato matchsticks to the hot oil at a time.
• Fry for 5-8 minutes or until the fries are lightly golden brown. Stir occasionally to prevent them from sticking together.
• Once golden, use a slotted spoon to remove the fries from the oil and place them on a paper towel-lined plate or pan to drain any excess oil. Season with salt while they are still hot.

5. Keep warm:

• To keep the fries warm while frying the remaining batches, transfer the finished fries to an oven-safe pan and place them in the oven at 350°F.
• Repeat the frying process with the remaining potato matchsticks.

6. (Optional) Double fry for extra crispiness:

• For crispier fries, let the initially fried potatoes rest for about 3-5 minutes, then add them back to the hot oil for an additional 2-3 minutes. This will give them an extra crispy texture.

7. Serve:

• Serve your shoestring fries hot, topped with your choice of seasonings, such as black pepper, parmesan, fresh herbs, or malt vinegar. For an extra twist, top them with melted cheese or chili for chili cheese fries.

Notes

Potato Choice: Idaho or Russet potatoes are ideal for frying due to their high starch content, which helps achieve a crispy exterior.

Oil Temperature: Maintain the oil at a consistent temperature for best results. If the oil gets too hot, the fries will burn quickly; if it’s too cold, the fries will be soggy.

Double Frying: Double frying the potatoes gives them a crispier texture, similar to restaurant-style fries.

Customize Your Fries: Add your favorite seasonings, cheese, or toppings to elevate your fries.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Side
• Method: Deep Frying
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 1g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg