Crispy Shoestring Fries
Make thin, golden shoestring fries with a light restaurant-style crunch using russet potatoes and a simple high-heat frying technique.
Ingredients
- 2 lb lb Russet potatoes, about 900 g
- enough for 3 inches depth cups Neutral high-heat frying oil
- to taste pinch Fine sea salt
Instructions
- Cut the potatoes into approximately 1/8-inch matchsticks. Use a mandoline with a julienne attachment OR careful knife work. Always use the mandoline safety guard.
- Place the cut potatoes immediately into cold water.
- Rinse and agitate until much of the loose surface starch is removed.
- Soak for 20 minutes.
- Drain and dry EXTREMELY thoroughly. Because the fries are very thin, moisture trapped between pieces must be removed carefully — spread on clean kitchen towels and pat dry.
- Heat oil to 350°F (175°C).
- Fry in SMALL batches for approximately 2 to 4 minutes until golden and crisp.
- Transfer to a wire rack.
- Season immediately with fine sea salt.
Chef's Notes
TEXTURE TARGET: These are intentionally different from the classic double-fried fries. Target: very thin, light, crisp, almost shattering — rather than a large fluffy center. Because the fries are so thin, they cook much faster than standard fries. Watch carefully to avoid burning. Mandoline safety: Always use the guard. Never push food through with bare hands. SCALER NOTE: At 1.5x and 2x, increase the NUMBER OF BATCHES. Thin fries especially cannot be crowded or they will steam instead of crisp. FRYING SAFETY: - Use a deep heavy pot with ample headspace. - Do not fill the pot excessively with oil (maximum halfway). - Dry potatoes thoroughly before frying. Never add wet potatoes to hot oil. - Use a thermometer to monitor oil temperature. - Do not leave frying oil unattended. - Do not overcrowd the pot. Fry in batches. - Never use water to extinguish an oil fire. Keep a lid nearby to smother flames.