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There is something so satisfying about a pile of shoestring fries that are golden, salty, and shatteringly crisp. These ultra-thin matchstick potatoes cook fast, crunch loud, and disappear even faster. I love making them at home because you can get that restaurant-quality texture with just a few ingredients and a little attention at the stove or air fryer.
The secret is a cold water soak to pull out surface starch, followed by thorough drying, so every strand crisps up beautifully without any cornstarch needed.
If you love fries in all their forms, try my crispy oven baked fries or these fun air fryer zucchini fries next.
Shoestring fries ingredients
- Russet potatoes: high in starch and low in moisture, which is exactly what you want for crispy shoestring potatoes. Yukon Golds can work but will be slightly less crisp.
- Cold water: for soaking the cut potatoes to remove excess surface starch before cooking.
- Fine salt: season generously right after cooking while the fries are still hot.
- Olive oil (air fryer method): a light coating helps the thin strands crisp evenly in the air fryer.
- Neutral frying oil (deep-fried method): vegetable, canola, or another neutral oil with a high smoke point. You need enough to fill the pot no more than one-third full.
See printable recipe card below for the full ingredients list and quantities.
How to make shoestring fries
Peel the potatoes if you prefer, then use the fine julienne blade of a mandoline to cut them into very thin matchsticks, about 1/8 inch thick. Place them straight into a large bowl of cold water and swish them around. Let them soak for 15 to 20 minutes to release excess surface starch.
Drain the potatoes well, then spread them out on a clean kitchen towel or paper towels. Pat and press until they are extremely dry. This is the most important step for getting a crisp result, so take your time here.
For the air fryer method, preheat the air fryer to 360 degrees F. Toss the dried potatoes with olive oil until lightly coated. Arrange them in a relatively thin layer in the basket, working in batches if needed. Air fry for 4 to 8 minutes, checking and tossing halfway through to separate any pieces that stick together. Watch closely during the last couple of minutes because these ultra-thin strands can go from golden to burnt quickly. Remove any pieces that are done earlier than the rest.
For the deep-fried method, pour neutral oil into a deep, heavy-bottomed pot, filling it no more than one-third full. Heat the oil to 350 to 355 degrees F. Working in small batches, carefully lower the dried potatoes into the hot oil. Gently stir with a slotted spoon or spider to keep the strands separated. Fry for about 2 to 4 minutes, or until golden brown and crisp. Transfer to a paper towel-lined plate or wire rack to drain.
Keep the oil temperature steady around 350 degrees F between batches. If the oil drops too low, the fries absorb more oil and turn soggy instead of crisp.
Season with salt immediately while the fries are still hot and serve right away.
The exact air fryer cooking time can vary a lot because these potatoes are so thin. Start checking early rather than relying only on the timer. Some batches may be ready in closer to 4 to 5 minutes, while slightly thicker ones may need 7 to 8 minutes.
Serving suggestions
Shoestring fries are great alongside burgers, sandwiches, grilled chicken, or steak. They also make a fun snack on their own with a dipping sauce like ketchup, ranch, or garlic aioli. For a loaded version, pile them with grated Parmesan, a pinch of garlic salt, or freshly cracked black pepper right after cooking.
Storage
Fridge: up to 2 days in an airtight container, though they will lose their crispness.
Reheat: spread in a single layer on a baking sheet and warm in a 350 degrees F oven for 3 to 5 minutes, or re-crisp briefly in the air fryer at 360 degrees F for 1 to 2 minutes.
More fry recipes to try
If you love crispy fries as much as I do, give these recipes a try next.
If you make these shoestring fries, I would love to hear how they turned out! Please leave a star rating and a comment below. Your feedback means so much and helps other readers find the recipe too.
Crispy Shoestring Fries
Ingredients
Potatoes
- 1 pound Russet potatoes
- cold water for soaking
- fine sea salt to taste
For the air fryer method
- 1 tablespoon olive oil
For the deep-fried method
- vegetable oil canola, or another neutral frying oil, as needed
Instructions
- Peel the potatoes, if preferred. Using the fine julienne blade of a mandoline, cut the potatoes into very thin matchsticks, about 1/8 inch thick. Place them immediately into a large bowl of cold water and swish them around to remove excess surface starch.
- Soak the potatoes for 15 to 20 minutes.
- Drain well, then spread the potatoes over a clean kitchen towel or paper towels and dry them extremely well. This is the most important step for achieving crispy results.
[Air Fryer Method]
- Preheat the air fryer to 360 degrees F.
- Toss the thoroughly dried potatoes with 1 tablespoon olive oil, making sure they are only lightly coated.
- Add the potatoes to the air fryer basket in a relatively thin layer. Cook in batches if needed rather than overcrowding them.
- Air fry for 4 to 8 minutes, depending on how finely the potatoes are cut and your particular air fryer. Check and toss them halfway through cooking, around the 2 to 4 minute mark, separating any pieces that are sticking together.
- Continue cooking until golden and crisp. Watch very closely during the final couple of minutes, as the ultra-thin potatoes can burn quickly. Remove any pieces that are ready earlier than the rest, if needed.
- Season with salt immediately and serve.
[Deep-Fried Method]
- Pour neutral oil into a deep, heavy-bottomed pot, filling it no more than one-third full. Heat the oil to 350 to 355 degrees F.
- Make sure the soaked potatoes are completely dry before frying.
- Working in small batches, carefully lower the potatoes into the hot oil. Gently stir with a slotted spoon or spider to keep the fine potato strands separated.
- Fry for about 2 to 4 minutes, or until golden brown and crisp.
- Transfer to a paper towel-lined plate or wire rack to drain. Allow the oil to return to temperature before cooking the next batch.
- Season with salt while hot and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
