Shoestring fries are my favorite side for sandwiches, BBQ, and so much more. I love these super-thin, deep-fried shoestring potatoes. They’re crispy, customizable, and of course, delicious. And the best part is, you only need 3 ingredients to make them! Once I show you how to make shoestring fries, you’ll never make fries the same way again.

Shoestring Potatoes piled in a blue bowl.

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

Today’s post addresses something near and dear to my heart: shoestring fries! These skinny fried shoestring potatoes are a favorite side dish for just about any meal out there. With warmer weather coming to us sooner rather than later, my mind is already on BBQ and all things summer. I’m so ready for the temps to rise and I want to eat these crispy fries all summer long!

What’s in This Shoestring Fries Recipe?

  • Oil: I like to use canola oil because it has a neutral flavor and a high smoke point.
  • Potatoes: I prefer to use Russet potatoes (aka: Idaho baking potatoes) because they are dense and have low moisture content. This makes the fries crispier and less prone to going soggy. Yukon Golds will also work well, but I recommend avoiding waxy potatoes, like red-skinned, new, or fingerlings.
  • Spices: I used just salt and pepper, but you can add just about any seasoning your heart desires! Check the recipe card for suggestions.
Shoestring Fries topped with Parmesan and garlic.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Please enable JavaScript in your browser to complete this form.

Tips for Success

  • Be sure you use a deep enough pot and use extreme caution. Hot oil is no joke! Made properly this recipe is totally safe and completely delicious. Just be aware of your surroundings and be careful every time you use boiling oil.
  • Hot oil can be very dangerous when frying. Make sure the potatoes are dry and take care not to let the oil splash as you lower the potatoes into the pot.
  • Fry in small batches. Do not add more than 1 cup of potatoes at a time.
  • If you want to go extreme, make loaded shoestring potatoes by layering them with melted cheese, jalapeños, ground beef, and onions. Yum!

How to Store and Reheat

Store leftover shoestring fries in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-10 minutes, or until warmed through and crispy.

Shoestring Fries dipped in ketchup.

Serving Suggestions

Shoestring fries are the ultimate complement to Stovetop Burgers, Best Chili Dogs, Grilled Cheese, Chicken Sandwiches, and…. well, I could go on forever. They’re thin enough that they’re great for leftovers or even grab-and-go snacking. I never serve them without my famous Fry Sauce!

My Favorite Mandoline Slicer!

This mandoline is amazing and has over 15,000 reviews on Amazon. It’s also cost-effective. Win-win!

Recipe Card

Shoestring Fries (Shoestring Potatoes)

4.55 from 46 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4
Author: Becky Hardin
a bowl of shoestring fries
Shoestring fries are my favorite side. These shoestring potatoes are crispy, customizable, and of course, delicious!
Step-by-step photos can be seen below the recipe card.
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • Canola oil for deep-frying (around 3-4 inches of oil)
  • 4 large Russet potatoes
  • Kosher salt and freshly ground black pepper to taste

Optional Toppings

  • Garlic salt
  • Dried rosemary
  • Grated Parmesan cheese
  • Seasoning salt

Dipping Sauces (For Serving)

Instructions 

  • Place the oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350°F.
    Canola oil
    setting up a deep frying thermometer in a pot of oil.
  • While the oil is heating, wash and peel the potatoes and remove any dark spots.
    4 large Russet potatoes
    peeling potatoes with a potato peeler.
  • Using a mandoline slicer fitted with the julienne blade, slice potatoes into matchsticks.
    slicing potatoes with a mandoline slicer.
  • Place the sliced potatoes in a large bowl of ice water and chill for 10 minutes.
    soaking julienned potatoes in a bowl of water.
  • Remove the potatoes from the water bath and place them on paper towels or clean dishcloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be.
    patting julienned potatoes dry on a paper towel-lined baking sheet.
  • Once the oil is 350°F, place the dried potatoes (1 cup at a time) in the oil and stir to separate them. Adjust the temperature to keep it as close to 350°F as possible. To avoid oil flare-ups, DO NOT add too many potatoes at one time.
    frying shoestring potatoes in a pot of oil.
  • Fry 2½ – 3½ minutes or until dark golden brown. Watch closely and stir often.
  • Transfer cooked potatoes with a slotted spoon to a paper-towel-covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time.
    Kosher salt and freshly ground black pepper
    removing shoestring fries from hot oil with a mesh sieve.
  • Repeat the process until all potatoes are fried.
  • Serve as is or with the dip of your choice.

Video

Becky’s Tips

  • Nutritional information will vary depending on the temperature used and how much oil is absorbed by the potatoes.
Storage: Store shoestring fries in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Calories: 415kcalCarbohydrates: 67gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 600mgPotassium: 1539mgFiber: 5gSugar: 2gVitamin A: 4IUVitamin C: 21mgCalcium: 48mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Shoestring Fries Step by Step

Heat the Oil: Place 3-4 inches of canola oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350°F.

setting up a deep frying thermometer in a pot of oil.

Peel the Potatoes: While the oil is heating, wash and peel 4 large Russet potatoes and remove any dark spots.

peeling potatoes with a potato peeler.

Slice the Potatoes: Using a mandoline slicer fitted with the julienne blade, slice potatoes into matchsticks.

slicing potatoes with a mandoline slicer.

Soak the Potatoes: Place the sliced potatoes in a large bowl of ice water and chill for 10 minutes.

soaking julienned potatoes in a bowl of water.

Dry the Potatoes: Remove the potatoes from the water bath and place them on paper towels or clean dishcloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be.

patting julienned potatoes dry on a paper towel-lined baking sheet.

Fry the Potatoes: Once the oil is 350°F, place the dried potatoes (1 cup at a time) in the oil and stir to separate them. Adjust the temperature to keep it as close to 350°F as possible. To avoid oil flare-ups, DO NOT add too many potatoes at one time. Fry 2½ – 3½ minutes or until dark golden brown. Watch closely and stir often.

frying shoestring potatoes in a pot of oil.

Drain the potatoes: Transfer cooked potatoes with a slotted spoon to a paper-towel-covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time. Repeat the process until all potatoes are fried. Serve as is or with the dip of your choice.

removing shoestring fries from hot oil with a mesh sieve.

More Fry Recipes to Try!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.55 from 46 votes (44 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments
Inline Feedbacks
View all comments
Chanel
Chanel
September 21, 2023 11:25 am

I want to make https://www.mashed.com/68896/make-perfect-mcdonalds-fries-recipe/ using this recipe. Is it possible to use this recipe to make McDonald’s french fries?5 stars

Samantha Marceau
September 21, 2023 11:33 am
Reply to  Chanel

We haven’t personally tried that, but we think it could work!

Garry
Garry
November 9, 2021 2:54 am

Can you help? Out of left field my wife and I are hand feeding 5 magpies with sliced ox heart. Will the shoestring mandolin slicer do the same for ox heart? It would simplify our feeding regime. Cheers Garry

Becky Hardin
Becky Hardin
November 11, 2021 12:57 pm
Reply to  Garry

I am not sure, you’ll have to give it a shot!

Bryan
Bryan
July 6, 2020 6:29 am

Hmmm, you’ve definitely whetted my appetite4 stars

Becky Hardin
Becky Hardin
July 7, 2020 5:44 pm
Reply to  Bryan

I hope you try and enjoy these!

Sienna
Sienna
August 24, 2019 11:14 pm

What kind of mandolins slicer do you use? I can’t find one that offers the cut that yours does, and that’s the exact cut I want lol

Ms Y
Ms Y
June 20, 2023 4:45 am
Reply to  Sienna

Try Amazon, I purchased a 10-in-1 vegetable chopper that included a Julienne. They also sell Mandolin

Last edited 1 year ago by Ms Y