Homemade Shoestring Fries
“Crisp, golden homemade shoestring fries! Seasoned with spices and perfect for snacking!”
Visual learner? Watch me make these homemade shoestring fries from start to finish!
Cozy blanket? Check!
Frozen cocktail? Check?
A bomb Netflix show? Check!
Shoestring fries? Check!!!
Time to get’er done!!!!
Awwww shuckey duckey! I finally jumped on the Netflix train and yall ain’t never lied. I’m hooked!
I’ve never really been into watching much tv, but somebody told me I needed to see the tomfoolery that is “Abducted In Plain Sight” on Netflix.
I signed up for a trial membership to watch this documentary and the next thing you know I’ve found myself glued to Netflix every Friday night watching documentary after documentary! (Try not to get too jealous of my adventurous, socialite weekends mkay?)
Off subject but did you know that flying fish actually exist? Like…they fly out of the water to avoid danger. IN.FREAKIN.SANE!!! I can’t even tell you how many animals, prison life, crime, African tribe, doctor and conspiracy theory documentaries I’ve binged watched so far. It’s all so fascinating!
But seriously, somebody, please take the Netflix wheel AND these daggum shoestring fries because they go hand in hand!
Can you say buh-bye popcorn, hellooooo shoestring fries!
Did you ever eat Shoestring Potato Stix growing up? They came in that small canister with the blue top. They were crisp and crunchy and rather addictive. My mom use to make them for us a lot because they were cheap, quick, easy and delicious! We’d have library day and all four of us got to check out a VHS to watch that night and yep, homemade shoestring potatoes were one of our movie snacks.
The homemade version of Shoestring Potato Sti is 10X better! Like “eating tiny Chik-fil-a fries” is how my sons describe them.
Shoestring fries has been my go-to Netflix snack for three weekends straight! Usually, I’m not one to choose fries as a “movie snacking” companion, but these shoestring fries are practically made for binge-watching. No ketchup or honey mustard needed (but I wouldn’t turn it down).
How to make the BEST Shoestring Fries
- Use Russet potatoes. I don’t care what anybody says, Russet potatoes make the BEST fries. Case closed. Good day sir! ..I said good day!!
- Use peanut oil. These shoestring fries are so thin, the last thing you want is a bad tasting oil. Peanut oil is the best. Thanks, Chik-fil-a for that tip.
- How to cut shoestring fries you ask? A mandolin! Only use a mandolin on the julienne setting. Even though my mom did it by hand, there is nothing like perfectly even shoestring fries.
- Dry the potatoes thoroughly. They must be bone dry or as my father-in-law says in his deep Southern accent, “dry as a chip” before they even think about hitting that oil.
- DON’T DUMP A BIG BATCH IN AT ONCE. Omg, the first time I made these, I dumped in a batch at once and the whole pot boiled over! Dump in a few, let the oil settle down and then slowly add the rest. Work in batches if you are using a small pot.
Russet potatoes fried in peanut oil and then sprinkled with a simple mixture of garlic powder, sea salt, black pepper, and parsley….my my my! They are crisp, golden, salty, flavorful and best of all much easier and quicker to make than regular fries! One large russet potatoes make a huge bowl!
Because they are so thin, they only require minutes to cook and you can make them in a small pot of oil. I’m in and out of the kitchen in minutes and ready to spiral out of control on Netflix.
I mean, it’s not that bad, right? At least I save my binge-watching for the weekend right?…. Yeah, it’s bad. Don’t worry, I’ll be canceling my Netflix membership! This has got to stop!
Maybe after just one more marathon weekend and another batch of shoestring fries!
Get the Recipe: Homemade Shoestring Fries
- 1 large russet potato, washed
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon parsley
- peanut oil, for frying
- Using a mandoline, slice the potato into thin strips using the julienne blade.
- Immediately place the slices in ice cold water and let soak for about 5-7 minutes to remove the excess starch.
- Remove the potatoes from the water and place on a baking sheet lined with paper towels.
- Pat the potatoes dry. You can also place them in a salad spinner if desired. (Potatoes MUST be super dry before proceeding.
- Heat oil in a deep pot to 350 F.
- Add a few potatoes to the pot a little bit at a time, waiting for the oil to settle down before adding in more (the pot will overflow if you just dump a whole batch in at once).
- Cook the potatoes in batches until golden, stirring to separate them.
- Drain on paper towels.
- Mix together the seasonings and immediately sprinkle the hot potatoes with the seasoning, tossing to coat.
- Serve immediately. (They are also good the next day.)
- Store in airtight container if there are any left over!