Shoestring Fries (Julienne-Cut)
How to Make Shoestring Fries – It’s fantastically easy to make ultra-thin, perfectly crisp shoestring French fries at home. This classic recipe for julienne-cut fries can even be made in the air fryer!
Why We Love This Homemade French Fries Recipe
Growing up, nearly every fast food restaurant and diner we ate at had French fries on the menu. Whether out for a casual dinner or making a quick road trip stop, when fries are being served you know it’s going to be a fun and tasty meal!
There is something indescribably satisfying about eating a big juicy burger paired with warm, crunchy, and salty fries. However, I must admit that as an adult I now prefer to make my own French fried potatoes at home from scratch. You know exactly what they’re made with (just potatoes, oil, and spices!) and they definitely taste the best when hot and fresh from the fryer.
As if French fries could get any better… These ultra-thin julienne fries are so crisp and tantalizing you’ll wish you had made a double batch! I say go ahead and do it. This easy recipe is made with just 5 simple ingredients and can be prepared on the stovetop or in the air fryer in only a few minutes.
Shoestring Fries are perfect to serve with your favorite condiments in individual portions with barbecue and picnic mains, or load onto a large platter for everyone to share. Either way, I guarantee there will be smiles all around!
If you love this air fryer shoestring fries recipe, be sure to try air fryer chicken nuggets, as well!
Ingredients You Need
- Large russet potatoes – scrubbed, peel on
- Ice water – to soak the potatoes before frying
- Peanut oil – or canola oil or vegetable oil
- Salt and pepper – see below for other seasoning suggestions
Pro Tip: This recipe is easy to make, but does require a mandoline slicer, so the fries are uniform.
How to Make Homemade Julienne Fries
Wash the potatoes, but do not peel them. Set out a large bowl of ice water and a mandoline slicer set on the julienne setting. Carefully cut all the potatoes into thin julienne strips, then place them into the water.
Once all the potatoes are cut, set the bowl of ice water in the refrigerator for at least two hours.
Pro Tip: The longer you soak the slices in the ice water the better… You can even do this the day before!
When you’re ready to get frying, set a large 6-8 quart saucepot over medium heat. Attach a cooking thermometer to the side of the pot and pour in the oil.
Set a large rimmed baking sheet lined with paper towels to the side to drain the potatoes as they fry.
Next, take several handfuls of julienne-cut fries out of the ice water. Toss them in paper towels to get them as dry as possible.
Once the oil reaches 350°F, use a skimmer to lower a small batch of shoestring fries down into the hot oil. If there is still moisture on the fries the oil will bubble up quite a bit, so be cautious!
Stir once to separate the fries, then leave them alone. Fry them for 2 to 4 minutes, until the color is a medium blonde or straw color.
Get the Complete (Printable!) Shoestring French Fries Recipe Below. Enjoy!
Use the skimmer to remove the fries from the hot oil and place them on the prepared pan. Sprinkle immediately with salt and pepper and toss.
Repeat in small batches, making sure to dry the fries as well as possible to remove excess water.
Pro Tip: You can keep the fries warm in a low 200 degree F oven, but they will become hard over time. It’s best to serve them immediately or within the first hour.
Air Fryer Instructions
Preheat the air fryer to 400 degrees F. While it preheats, toss the fries with 1/3 cup oil, then salt and pepper generously.
Cook in small batches for 10-11 minutes, shaking the air fryer basket at the 5-minute mark.
Pro Tip: 3 pounds of shoestring fries is about 3-5 batches, depending on the size of your air fryer.
Serve these crispy shoestring French fries warm and enjoy with your favorite dipping sauces!
Serving Suggestions
Enjoy these shoestring fries with classic ketchup, barbecue sauce, Big Mac sauce or southern comeback sauce. Or for some extra pizzaz serve with our honey mustard sauce, magic aioli sauce, homemade remoulade, tzatziki, or avocado crema dipping sauce!
A basket of warm, crisp fries is always welcome as a snack or side with fun foods! Try them alongside any of these fast-casual restaurant-style dishes:
- Best Hamburger Patty Recipe
- Frito Chili Cheeseburgers
- Spicy Cowboy Bacon Burgers
- Homemade Smash Burger
- Savory Mediterranean Burgers
- Smoked BBQ Brisket
- Smoked Pork Butt
I also highly recommend making some loaded shoestring fries by serving them like nachos! Top them off with cheese, jalapeños, beans and onions.
Top Recipe Tips
- The cold water bath removes excess starches and keeps the french fries from getting soggy in the oil. Don’t skip this step!
- Use a deep pot to fry these fries! It is important to be very careful when deep frying. A deep pot will help to keep the oil from splattering.
- Pat the potato slices dry! Water and oil don’t go well together, so it is important to pat the potatoes very dry before placing them into the oil!
- Fry them just to light golden brown. Don’t wait until they start to get dark before skimming them out. Otherwise you’ll wind up with matchstick-hard crunchy bits.
- Don’t overcrowd the pot. Fry the shoestring potatoes in batches to keep the oil from bubbling up and get the fries perfectly crisp.
- If air frying, be sure to place the julienned potatoes in a single layer in the air fryer basket. Similar to deep frying, you want to avoid overcrowding to get perfect fries that are crispy and not soggy. I suggest lining the basket with a piece of parchment paper to cut down on mess!
Frequently Asked Questions
Make shoestring fries with a kick by tossing them in homemade Cajun seasoning.
Absolutely, you can make as many julienne fries as you like! As-is this recipe prepares about 8 servings. Simply double (or even triple) the ingredients as needed. Or halve and enjoy approximately 4 servings.
Technically, yes. But it really isn’t recommended. They will become unpleasantly soft if left to sit too long and become cold. Because skinny fries are so thin, reheating them tends to make them become hard and dry. But if you’d like to try, you can store them in an airtight container in the fridge for up to 3 days. Reheat briefly in the oven or in an air fryer.
Looking For More Classic Snack Recipes? Be Sure To Also Try:
- Oven Baked “Fried” Pickles
- Air Fryer Potato Wedges
- Golden Pan-Fried Potato Pancakes
- Zesty Baked Onion Rings
- Sweet and Spicy Fiddlesticks
- Gourmet Napa Style Potato Chips
- Crispy Polenta Fries
- Harissa Baked French Fries
Get the Complete (Printable!) Shoestring French Fries Recipe Below. Enjoy!
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest
Shoestring Fries (Julienne-Cut)
Ingredients
- 3 pounds russet potatoes (about 6 large)
- Ice water
- 2 quarts peanut oil or canola oil
- Salt and pepper
Instructions
- Wash the potatoes, but do not peel them. Set out a large bowl of ice water and a mandoline slicer. Set the mandoline slicer on the julienne setting. Carefully cut all the potatoes into thin julienne strips. Place them in the ice water.
- Once all the potatoes are cut and in the ice water, set the bowl in the fridge for at least two hours. (The longer the better; you can even do this the day before! Just be sure they are completely submerged in the water.) The cold water removes excess starches and keeps the french fries from getting soggy in the oil.
- Set a large 6-8 quart saucepot over medium heat. Attach a cooking thermometer to the side of the pot and pour in the oil. Set a large rimmed baking sheet lined with paper towels to the side.
- Take several handfuls of julienne-cut fries out of the ice water. Toss them in paper towels to get them as dry as possible.
- Once the oil reaches 350°F, use a skimmer to lower a small batch of shoestring fries down into the hot oil. If there is still moisture on the fries the oil will bubble up quite a bit, so be cautious. Stir once to separate the fries. Fry for 2 to 4 minutes, until the color is a medium blonde or straw color.
- Use the skimmer to remove the fries from the hot oil and place them on the prepared pan. Sprinkle immediately with salt and pepper and toss.
- Repeat in small batches, making sure to dry the fries as well as possible to remove excess water.
- You can keep the fries warm in a low 200 degree F oven, but they will become hard over time.
These shoe string potatoes look delicious. I had never heard of a mandolin slicer. Now I’m going to have to get one, lol! Also, good to know that they have to be soaked in water. I think that these would also be great in a casserole as the top layer with cheese on top. Or just as loaded fries would be awesome too. thanks for sharing this great recipe. Shalom
These are legitimately the best fries I have EVER had. I am obsessed & will only be making them this way from now on!
These are my brother’s favorite. I love how crispy these get, and how you can dip multiple at the same time!
Sometimes you just want a nice crispy fry and this is the best around! thank you for sharing!