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Homemade Shoestring Fries

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


  • 4 - 6 Potatoes I used Idaho, cleaned, peeled, and sliced lengthwise into matchsticks
  • Oil for frying (such as Canola or Vegetable and enough to fill pot about 2 inches deep)
  • Salt to taste


  • Pepper to taste
  • Chili Pepper or Crushed Chili Flakes
  • Parmesan
  • Chopped Fresh Herbs I used Italian Flat Leaf Parsley
  • Malt Vinegar
  • Melted Cheese
  • Chili perfect for Chili Cheese Fries


  • Clean, peel and cut each Potato lengthwise into very thin matchsticks, place into a large bowl of iced water.
  • Heat oven to 350°F.
  • Once all of the Potatoes have been sliced and have been in the ice water bath for at at least 2 - 3 minutes, remove from water and pat them dry with a paper towel. *It's best to work in batches*
  • While the Potatoes are drying, pour the Oil into a heavy bottom, deep pot or use a deep fryer. Make sure that the Oil is about 2 inches in depth. Heat until hot, to test, I like to take a small piece of potato and drop into the hot oil, once the potato starts to sizzle or bubble rapidly, the oil is ready.
  • Carefully add 1 - 2 handfuls of Potatoes at a time and fry for 5 - 8 minutes or until lightly golden brown.
  • Season with Salt to taste.
  • Remove the Fries from oil and transfer to pan or plate that is oven safe and keep warm in the oven until all batches are ready.
  • I served mine with Salt, Pepper, Parmesan Shavings and Flat Leaf Parsley.


If you prefer, you can double fry the fries for a crispier bite. After they have initially been fried, allow them to rest for about 3 - 5 minutes, then add them back to the hot oil to cook for 2 - 3 minutes. Remove from oil, keep warm in the oven, season to taste, serve and enjoy!