By Becky Hardin
Updated Jul 22, 2025
Shoestring fries are my favorite side for sandwiches, BBQ, and so much more. I love these super-thin, deep-fried shoestring potatoes. They’re crispy, customizable, and of course, delicious. And the best part is, you only need 3 ingredients to make them! Once I show you how to make shoestring fries, you’ll never make fries the same way again.
Pin this recipe for later!
Easy Shoestring Fries Recipe
Today’s post addresses something near and dear to my heart: shoestring fries! These skinny fried shoestring potatoes are a favorite side dish for just about any meal out there. With warmer weather coming to us sooner rather than later, my mind is already on the BBQ and all things summer. I’m so ready for the temps to rise, and I want to eat these crispy fries all summer long!
When I want to go extreme, I make loaded shoestring potatoes by layering them with melted cheese, jalapeños, ground beef, and onions. Yum!
Tips for Success
- Be sure you use a deep enough pot and use extreme caution. Hot oil is no joke! Made properly, this recipe is safe and completely delicious. Just be aware of your surroundings and be careful every time you use boiling oil.
- Make sure the potatoes are dry and take care not to let the oil splash as you lower the potatoes into the pot.
- I prefer Russet (Idaho) potatoes because they’re dense and low in moisture, which makes fries crispier. Yukon Golds are also a good option, but avoid waxy potatoes like red, new, or fingerling varieties; they tend to get soggy.
Ingredients1x2x3x
- ▢ canola oil for deep-frying (around 3-4 inches of oil)
- ▢ 4 large russet potatoes
- ▢ kosher salt and freshly ground black pepper to taste
Optional Toppings
- ▢ garlic salt
- ▢ dried rosemary
- ▢ grated Parmesan cheese
- ▢ seasoning salt
Video
Instructions
- Place the oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350°F. canola oil
- While the oil is heating, wash and peel the potatoes and remove any dark spots. 4 large russet potatoes
- Using a mandoline slicer fitted with the julienne blade, slice potatoes into matchsticks.
- Place the sliced potatoes in a large bowl of ice water and chill for 10 minutes.
- Remove the potatoes from the water bath and place them on paper towels or clean dishcloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be.
- Once the oil is 350°F, place the dried potatoes (1 cup at a time) in the oil and stir to separate them. Adjust the temperature to keep it as close to 350°F as possible. To avoid oil flare-ups, DO NOT add too many potatoes at one time.
- Fry 2½ – 3½ minutes or until dark golden brown. Watch closely and stir often.
- Transfer cooked potatoes with a slotted spoon to a paper-towel-covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time. kosher salt and freshly ground black pepper
- Repeat the process until all potatoes are fried.
- Serve as is or with the dip of your choice.
Equipment
- Dutch Oven
- Deep Frying Thermometer
- Mandoline Slicer
Becky’s Tips
- Nutritional information will vary depending on the temperature used and how much oil is absorbed by the potatoes.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Shoestring Fries Step by Step
Heat the oil: Place 3-4 inches of canola oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350°F.
Peel the potatoes: While the oil is heating, wash and peel 4 large Russet potatoes and remove any dark spots.
Slice the potatoes: Using a mandoline slicer fitted with the julienne blade, slice potatoes into matchsticks.
Soak the potatoes: Place the sliced potatoes in a large bowl of ice water and chill for 10 minutes.
Dry the potatoes: Remove the potatoes from the water bath and place them on paper towels or clean dishcloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The drier the potatoes, the less excess splattering there will be.
Fry the potatoes: Once the oil is 350°F, place the dried potatoes (1 cup at a time) in the oil and stir to separate them. Adjust the temperature to keep it as close to 350°F as possible. To avoid oil flare-ups, DO NOT add too many potatoes at one time. Fry 2½ to 3½ minutes or until dark golden brown. Watch closely and stir often.
Drain the potatoes: Transfer cooked potatoes with a slotted spoon to a paper towel-covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time. Repeat the process until all potatoes are fried.
Serve: Serve as is or with your favorite dipping sauce.
How to Store
Store leftover shoestring fries in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-10 minutes, or until warmed through and crispy.
Sauce Ideas
One of my favorite things about making these shoestring fries is picking out the dips—it’s half the fun and totally worth it! Try these with one of our fsvorite sauces:
- Fry sauce
- Ranch dill pickle dip
- Tartar sauce
- Honey mustard
- Chick Fil A sauce
Serving Suggestions
Shoestring fries are the ultimate complement to stovetop burgers and chili dogs . I also like to serve them with grilled cheese or chicken sandwiches . They’re thin enough that they’re great for leftovers or even grab-and-go snacking.
More Fry Recipes to Try!
Cheese Fries
Garlic Parmesan Fries
Bacon Cheese Fries with Ranch
Avocado Fries (Baked Fried Avocado Fries Recipe)
Shoestring Fries (Shoestring Potatoes)
Equipment
- Dutch Oven
- Deep Frying Thermometer
- Mandoline Slicer
Ingredients
- canola oil for deep-frying (around 3-4 inches of oil)
- 4 large russet potatoes
- kosher salt and freshly ground black pepper to taste
Optional Toppings
- garlic salt
- dried rosemary
- grated Parmesan cheese
- seasoning salt
Instructions
- Place the oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350°F. canola oil
- While the oil is heating, wash and peel the potatoes and remove any dark spots. 4 large russet potatoes
- Using a mandoline slicer fitted with the julienne blade, slice potatoes into matchsticks.
- Place the sliced potatoes in a large bowl of ice water and chill for 10 minutes.
- Remove the potatoes from the water bath and place them on paper towels or clean dishcloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be.
- Once the oil is 350°F, place the dried potatoes (1 cup at a time) in the oil and stir to separate them. Adjust the temperature to keep it as close to 350°F as possible. To avoid oil flare-ups, DO NOT add too many potatoes at one time.
- Fry 2½ - 3½ minutes or until dark golden brown. Watch closely and stir often.
- Transfer cooked potatoes with a slotted spoon to a paper-towel-covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time. kosher salt and freshly ground black pepper
- Repeat the process until all potatoes are fried.
- Serve as is or with the dip of your choice.
Video
Notes
- Nutritional information will vary depending on the temperature used and how much oil is absorbed by the potatoes.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
