Shoestring French Fries

Shoestring Fries are the perfect French Fries to make any time you’re craving a pile of crispy-crunchy fries. And, shoestring fries stay crispy longer than thicker fries!

Shoestring Fries in basket with salt

Why I love Shoestring Fries

Shoestring French Fries are my favorite kind of fries when I’m looking for a giant pile of crispy crunchy french fries that won’t go soft. There’s a good reason why Shoestring Fries are so much lower maintenance than normal fries:

  • the size of the cut means that there is less potato in the middle of the fry. The soft center of thicker cut fries maintains a level of moisture inside. As they cool or sit, that moisture escapes from the fries and makes them soft.
  • With the Shoestring Fries, the opposite is true since they are so thinly cut the whole bite is crispy and crunchy. The middles are minimal if at all present meaning it is all crunch!

The other great thing about Shoestring Fries is they don’t fill you up with all that warm fluffy starchy goodness of thicker french fries. Yep, in my scientific French fry eating research, I have found that I can eat a ton more of these Shoestring Fries than a normal plate of fries.

SEASONING Options for Shoestring Fries

A few other flavoring/topping ideas for these crispy little shoestring fries:

  • Covered with caramelized onions, secret sauce and cheese like with my In-N-Out Animal Style Fries.
  • Cheddar powder and powdered milk with a bit of salt for Cheddar and Sour Cream Fries!
  • My Loaded Garlic French Fries which are SO good you’ll be totally addicted to them.
  • Blue Cheese Powder (this is my new addiction since I discovered it at the Fancy Food Show in January) and chopped bacon.
  • Taco Seasoning packet with a dipping sauce of sour cream and a bit of hot sauce mixed in.
  • Creole Fries the Bold Creole seasoning from Tony Chachere’s (another Fancy Food Show find I’ve loved!)
  • Ground or fresh (super finely minced) ginger, a touch of sesame oil mixed with canola oil, minced garlic and salt dipped in teriyaki sauce

Tools I used in this ShoeString Fries recipe:

Shoestring Fries made with russet and sweet potatoes

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Shoestring French Fries

Shoestring French Fries are the perfect French Fries to make anytime you're craving a pile of crispy-crunchy fries and they stay crispy longer than thicker fries.
Yield 6 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 pounds russet potatoes
  • canola or vegetable oil for frying
  • Kosher salt to taste

Instructions

  • Wash and peel your sweet potatoes. Cut into ⅛ - ¼ inch thick fries. The easiest way to do this is using a french fry cutter or a small mandoline.
  • In a large colander, rinse the potatoes for about 10-15 seconds under cold water.
  • Dry with paper towels or a clean dish cloth.
  • Heat your oil in your pot to 315-330 degrees using an oil thermometer.
  • Add the fries but make sure you don't overcrowd your pan.
  • Fry for 1-2 minutes (no browning yet) and drain on a brown paper bag.
  • Once all the fries are done with their first dip in the oil, start the second round of frying.
  • Fry them the second time for an additional 1-2 minutes, until they're browned and crispy.
  • Season while hot with kosher salt and any other flavorings you want. Old bay seasoning is popular or even a cajun blend.
  • If you're making ahead for a crowd, you can heat them in the oven at 325 degrees for 5-7 minutes to crisp them back up.

Nutrition

Calories: 88kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 624mg | Fiber: 4g | Vitamin C: 17.2mg | Calcium: 45mg | Iron: 4.9mg
Keyword: homemade shoestring french fries, shoestring french fries recipe, Shoestring Fries (Crispier & Lighter)

Shoestring French Fries are the perfect French Fries to when you're craving a pile of crispy-crunchy fries and they're crispy longer than thicker fries.

Shoestring French Fries are the perfect French Fries to when you're craving a pile of crispy-crunchy fries and they're crispy longer than thicker fries.
Shoestring French Fries are the perfect French Fries to when you're craving a pile of crispy-crunchy fries and they're crispy longer than thicker fries.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Great recipe!
    I don’t use oil now, instead I use a convection oven/air oven. It’s a table top, so I can put it outside in our Florida hot weather.

  2. I love sweet potato fries. I can never pass them up when they’re an option! And when they have that perfect crunch, they’re just addictive. These look like they fit that bill!

  3. We love shoestring fries. Can’t get enough of them. I wish I had yours in front of me right now. I’d devour them, rapidly.

  4. These look delicious! I should pick a few more kitchen staples and make these! I’m craving them right now!!