Description
Crispy and golden shoestring fries made from fresh russet potatoes, perfectly seasoned with a variety of salts, garlic, rosemary, and optionally Parmesan cheese. These homemade fries are deep-fried to perfection for a crunchy exterior and tender inside, ideal as a snack or side dish.
Ingredients
Scale
For the Fries
- Canola oil (for deep-frying, about 3-4 inches in depth)
- 4 large russet potatoes
Seasonings
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Garlic salt (optional, to taste)
- Dried rosemary (optional, to taste)
- Grated Parmesan cheese (optional, to taste)
- Seasoning salt (optional, to taste)
Instructions
- Heat the oil. Place canola oil in a large deep pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer and heat the oil to 350°F (175°C) to ensure proper frying temperature.
- Prepare the potatoes. Wash and peel the 4 large russet potatoes, removing any dark spots to ensure quality fries.
- Slice potatoes into shoestring strips. Use a mandoline slicer fitted with a julienne blade to cut the potatoes into thin matchstick-sized pieces for classic shoestring fries.
- Chill the potato slices. Place the sliced potatoes in a large bowl of ice water and let them soak for 10 minutes. This step helps remove excess starch and crisp up the fries.
- Dry thoroughly. Remove the potatoes from the ice water and spread them on paper towels or clean dishcloths to dry completely. Alternatively, use a salad spinner. Thorough drying reduces oil splattering and promotes crispiness.
- Fry in batches. When the oil reaches 350°F, carefully add about 1 cup of the dried potato slices at a time to the hot oil. Stir gently to separate any clumps and keep the oil temperature close to 350°F to avoid overheating or cooling down too much.
- Cook fries until golden. Fry each batch for approximately 2½ to 3½ minutes until the fries turn a dark golden brown. Stir frequently and watch closely to prevent burning.
- Drain and season. Using a slotted spoon, transfer the cooked fries to a paper-towel-lined surface to drain excess oil. Immediately season with kosher salt, black pepper, and other desired seasonings such as garlic salt, dried rosemary, Parmesan cheese, or seasoning salt for extra flavor.
- Repeat frying process. Continue frying remaining batches in the same manner until all potato slices are cooked.
- Serve. Serve the shoestring fries hot, either plain or accompanied by your favorite dipping sauces for a delicious snack or side dish.
Notes
- Make sure to dry the potatoes thoroughly before frying to avoid dangerous oil splattering.
- Do not overcrowd the pan when frying to maintain oil temperature and ensure fries cook evenly.
- The 350°F temperature is important for crispiness; use a thermometer to maintain precise heat.
- You can experiment with seasoning combinations such as garlic salt, dried herbs, or Parmesan for a unique flavor profile.
- Use canola oil or any neutral oil with a high smoke point suitable for deep-frying.
- Allow fries to drain on paper towels to reduce excess oil before serving.
