Shoestring fries, crispy thin fries that are perfect for a snack or with a meal. You often see these on menus as matchstick fries. I prefer the name shoestring fries as they look like shoestrings and mine are never straight like matchsticks!!! 😉
But shoestring or matchstick, it doesn’t matter, these are darn delicious!!!
Don’t tell anyone but we are going to do a bit of deep frying today!!! Woooooo Hoooo.
Yes I know it’s isn’t the healthiest way to cook, but life is short, sometimes you just have to deep fry your food and run a little further tomorrow!!! Or eat a salad!!! How about my rainbow prawn salad? Have fries today and salad tomorrow. That is a life in balance 🙂 and the prawn salad is goooooood!!!!
And who doesn’t love fries, hot from the oil, sprinkled with salt and enjoyed with friends!!! Or with a steak and some béarnaise sauce!!! (So good!!! – Recipe coming soon)
As with my oven baked fries the key to crispy fries is to soak the potatoes in cold water before you cook them. This helps to rinse away some of the excess starch and you get a crispier finish. I have in fact left these soaking overnight before!!! No harm came to them, they looked a slightly different colour but the fries were still delicious.
I go for the double fry approach. cooking the potatoes at a lower temperature until soft and then frying for a second time at in a hotter oil, to get the crisp golden brown colour. If you want to cook these once then keep the oil at 180ºC (360ºF) and cook until browned.
If you love this recipe for shoestring fries why not subscribe to my newsletter, then you can have delicious recipes straight into your inbox. What is more, as a thank you I will send you my soup ebook for FREE!
Subscribe today 🙂
Signup and get my FREE soup cookbook.
Also find me on:
Let’s share the food love and make the world a tastier place 🙂
- 4 whole potatoes - Maris Piper, King Edward or russet work well
- vegetable oil for frying
- Peel the potatoes and then use a mandoline to cut them into thin julienne.
- Alternatively if you don't have a mandolin, slice the potatoes into thin slices then stack up and use a knife to cut them into julienne.
- Place the fries in a large bowl and cover them with cold water.
- Give it a good mix about, drain and refill with fresh water.
- Leave the potatoes to soak for at least an hour.
- When you want to eat, drain the potatoes and then use a tea towel or plenty of kitchen paper, to dry off the potatoes.
- You want to ensure they are completely dry before you fry them.
- Heat about 10 cm (4 inches) of oil in a heavy deep pot. You want to get the oil to around to 150ºC (300ºF)
- I use a thermometer to make sure the temperature is accurate, but you can just drop a potato in. if it sinks the oil isn't hot enough, if it sizzles and burns the oil is too hot.
- Place half of your fries carefully into the oil and cook for 2 minutes until the potatoes are soft but not brown.
- Remove the potatoes to some kitchen paper and cook the second batch in the same way.
- Increase the temperature of the oil to 200ºC (400ºF)
- Fry the potatoes a second time until they are golden brown.
Don’t forget to check out my potato collections. We love potatoes here at Rickety Cottage!!!!