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.