Crispianity: Crispy Shoestring Fries Recipe

We may receive a commission on purchases made from links.

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than 50 Recipes for America's Best Fried Chicken and Sides.

A tangle of hot, freshly fried shoestring potatoes is just about the best thing around, and they've got some considerable advantages over their standard-cut cousins. For starters they're the fastest cooking spuds you'll find, going from whole tuber to crisped-up munchie hero in minutes without any of the double — or even triple — frying that is the hallmark of many great french fries. They're also more versatile, as worthy a garnish for soups, salads and sandwiches as a standalone snack. And while they're delicious hot and fresh, shoestrings remain crispy when cold, meaning they're just as good the next day, tucked into a tuna sandwich or scattered across a poor man's niçoise salad.

To turn the potatoes into ribbons you could cart out your bulky mandolin slicer, but I'd suggest using a simple julienne peeler, which yields surprisingly sturdy strands and demands minimal cleanup. A quick soak in ice water, a dab with paper towels, a brief dance with hot oil – and you're done. Now that's what I call freedom fries.

Crispianity: Crispy Shoestring Fries Recipe
No Ratings
Prep Time
Cook Time
- 4
  • canola or peanut oil
  • 2 or 3 large russet potatoes
  • bunches of fresh herbs
  • kosher
  • lemon wedges
  1. Using a julienne peeler or a mandolin slicer, slice the potatoes into strands. Apply pressure when slicing to make the strands as thick as possible; that way they’ll hold together better when frying.
  2. Submerge the potatoes in an ice water bath, then drain and then pat them dry on paper or cloth towels (but really, pat them – the drier the potatoes are, the better).
  3. Fill a large pot halfway with oil and heat to 375°F (use a candy or deep-fry thermometer if possible).
  4. Working in batches add the potatoes and fry, stirring to prevent them from sticking, and making sure the oil remains above 350°F, until golden brown, 3-4 minutes.
  5. Add some fresh herbs during the last 30 seconds of each batch.
  6. Drain herbs and potatoes on paper towels and season with salt to taste.
  7. Serve hot, or store in airtight containers for use for up to 1 week.
  8. Beer-Battered Scallion Fries Are The New Onion Rings!
  9. Ballpark-Style Garlic Fries Recipe
  10. Chickpea Fries Recipe
Rate this recipe