Go Back
Print Recipe

Shoestring Fries

Ultra-thin, twice-fried shoestring fries with whisper-thin crisp and tender interior.
Prep Time13 minutes
Cook Time39 minutes
Servings: 4 servings

Ingredients

  • 1 kg Yukon Gold or Russet potatoes
  • 500 ml cold water
  • 1 tbsp white vinegar
  • 4 cups neutral oil
  • 10 g fine sea salt
  • Optional smoked paprika or grated Parmesan

Instructions

  • Peel and cut potatoes into 2 mm matchsticks; rinse until water runs clear.
  • Soak in cold water with vinegar 10 minutes, then chill 30 minutes in fresh water.
  • Dry thoroughly on towels until almost dry to the touch.
  • Blanch in 160°C oil for 3 minutes until pale and supple.
  • Drain, increase oil to 190°C, fry 90-120 seconds until golden and crisp.
  • Toss with salt and serve immediately.