Shoestring Fries
These crispy shoestring fries are a delightful treat that is perfect for any occasion. Thinly sliced and deep-fried to perfection, they are sprinkled with a touch of salt and fresh parsley for a burst of flavor. Serve them hot and crunchy, straight from the oven, and watch them disappear in no time. Enjoy these irresistible fries with your favorite dipping sauces for a truly satisfying snack or side dish.
— Constant Cookbook
Ingredients
- 2 lb. russet potatoes, scrubbed
- Canola oil for frying
- Kosher salt, to taste
- 2 Tbs. finely chopped fresh flat-leaf parsley
Instructions
- <h3><b>Step 1. Cut the Potatoes</b></h3> Adjust a mandoline to 1/8-inch julienne setting. Slice a potato into matchstick pieces, using the hand guard as the potato gets closer to the blade. Transfer the cut potatoes to a bowl of cold water and let stand for 10 minutes. Repeat with the remaining potatoes. &nbsp; <h3><b>Step 2. Rinse the Potatoes</b></h3> Rinse the potatoes in cold water until the water runs clear, then drain in a colander. Using a salad spinner, spin the potatoes in batches to remove the excess water. Alternatively, place a handful of the potatoes at a time in a clean dish towel and press firmly to absorb the water. &nbsp; <h3><b>Step 3. Preheat the Oven</b></h3> Preheat an oven to 200&#176;F. Line a baking sheet with paper towels. Set a wire rack on another baking sheet. &nbsp; <h3><b>Step 4. Heat the Oil</b></h3> In a 4-quart deep pan over medium-high heat, pour in oil to a depth of 2 inches, making sure the oil does not come more than halfway up the sides of the pan. Heat the oil to 375&#176;F on a deep-frying thermometer. &nbsp; <h3><b>Step 5. Add the Potatoes</b></h3> Working in batches, add the potatoes to the oil and fry, stirring occasionally with a skimmer or slotted spoon, until golden and crispy (2 to 3 minutes). &nbsp; <h3><b>Step 6. Transfer Fries to Baking Sheet</b></h3> Using the skimmer, transfer the fries to the paper towel-lined baking sheet and immediately season with salt. &nbsp; <h3><b>Step 7. Keep Fries Warm in Oven</b></h3> Place the fries on the rack-lined baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining potatoes. &nbsp; <h3><b>Step 8. Serve</b></h3> Transfer the fries to a large bowl and toss with the parsley. Serve immediately. Serves 4 to 6. &nbsp; <h2><b>The Best Dipping Sauces for Shoestring Fries</b></h2> What are fries without a yummy sauce to dip them in? Go the classic route of ketchup and ranch or try something different like a <a href="https://www.williams-sonoma.com/recipe/sweet-corn-fritters-with-smoky-honey-dipping-sauce.html"><b><u>smoky honey dipping sauce</u></b></a>. Whatever you choose, these shoestring fries will go with just about anything!
- Williams Sonoma Test Kitchen &nbsp;
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