Shoestring Fries (Julienne-Cut)
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 mins
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Chill Time
2 hrs
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Total Time
2 hrs 33 mins
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Servings
8 servings
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Calories
373 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
American
Shoestring Fries (Julienne-Cut)
Description
Shoestring fries achieve their signature thin, crisp texture by slicing raw russet potatoes into slender julienne strips using a mandoline slicer. The key step is soaking these cut potatoes in ice water, preferably chilled in the refrigerator for at least two hours or overnight, which removes surface starch and prevents sogginess during frying.
When ready to cook, the fries are thoroughly dried and fried in batches in hot oil heated to 350°F, producing thin, golden-crisp edges and tender interiors. The recipe recommends using peanut or canola oil for high smoke points and neutral flavor. Seasoned simply with salt and black pepper, these fries make a versatile side dish or snack.
An air fryer version is suggested: tossing fries with oil and seasoning before cooking in small batches at 400°F, shaking midway for even crisping. This provides a less oily alternative without sacrificing the characteristic crunch. These shoestring fries pair well with various dipping sauces or as an accompaniment to burgers and sandwiches.
The soaking step can be done well in advance, making preparation easier, and the fries benefit from thorough drying before frying to maximize crunch.
Ingredients
- 3 pounds russet potato about 6 large
- water ice
- 2 quarts peanut oil or canola oil
- salt
- black pepper
Instructions
- Wash the potatoes, but do not peel them. Set out a large bowl of ice water and a mandoline slicer. Set the mandoline slicer on the julienne setting. Carefully cut all the potatoes into thin julienne strips. Place them in the ice water.
- Once all the potatoes are cut and in the ice water, set the bowl in the fridge for at least two hours. (The longer the better; you can even do this the day before! Just be sure they are completely submerged in the water.) The cold water removes excess starches and keeps the french fries from getting soggy in the oil.
- Set a large 6-8 quart saucepot over medium heat. Attach a cooking thermometer to the side of the pot and pour in the oil. Set a large rimmed baking sheet lined with paper towels to the side.
- Take several handfuls of julienne-cut fries out of the ice water. Toss them in paper towels to get them as dry as possible.
- Once the oil reaches 350°F, use a skimmer to lower a small batch of shoestring fries down into the hot oil. If there is still moisture on the fries the oil will bubble up quite a bit, so be cautious. Stir once to separate the fries. Fry for 2 to 4 minutes, until the color is a medium blonde or straw color.
- Use the skimmer to remove the fries from the hot oil and place them on the prepared pan. Sprinkle immediately with salt and pepper and toss.
- Repeat in small batches, making sure to dry the fries as well as possible to remove excess water.
- You can keep the fries warm in a low 200 degree F oven, but they will become hard over time.
Notes
- Soak fries for at least two hours in ice water; longer soaking improves crispness.
- Dry potato strips thoroughly before frying to prevent oil splatter and sogginess.
- Season the fries after frying to keep them crispy.
- Air fryer adaptation: preheat to 400°F, toss fries with oil and seasoning, air fry in small batches for 10-11 minutes, shaking basket halfway through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 373kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 9mg | 0% |
| Potassium | 709mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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