Crispy Shoestring Fries with Garlic Rosemary and Parmesan Recipe
Crispy and golden Shoestring Fries made from fresh russet potatoes, deep-fried to perfection and seasoned with classic spices like garlic salt, rosemary, and Parmesan cheese. Perfect as a snack or side dish, these fries deliver a satisfying crunch and rich flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Ingredients
- Canola oil (for deep-frying, around 3-4 inches of oil)
- 4 large russet potatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Garlic salt, for seasoning
- Dried rosemary, for seasoning
- Grated Parmesan cheese, for seasoning
- Seasoning salt, for seasoning
Instructions
- Heat: Pour canola oil into a large, deep pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer and heat the oil to 350°F, ensuring it reaches the perfect temperature for frying.
- Prep: While the oil heats, wash and peel the russet potatoes. Remove any dark spots to ensure even frying and a clean taste.
- Slice: Using a mandoline slicer fitted with a julienne blade, slice the potatoes into thin matchstick-sized pieces to achieve the signature shoestring fry shape.
- Chill: Submerge the sliced potatoes in a large bowl of ice water and chill for 10 minutes. This step helps remove excess starch and makes fries crispier.
- Dry: Drain the potatoes from the ice water and thoroughly dry them using paper towels, clean cloths, or a salad spinner. Ensuring the potatoes are dry reduces splattering during frying.
- Fry: When the oil reaches 350°F, carefully add about 1 cup of the dried potato sticks at a time into the hot oil. Stir gently to separate them and maintain the oil temperature close to 350°F to avoid flare-ups.
- Cook: Fry the potatoes for 2½ to 3½ minutes until they become dark golden brown and crispy. Stir frequently to ensure even cooking and avoid clumping.
- Drain: Using a slotted spoon, transfer the fried fries onto paper towels to drain excess oil. Season immediately with kosher salt and freshly ground black pepper. Add additional seasonings like garlic salt, dried rosemary, grated Parmesan cheese, or seasoning salt if desired.
- Repeat: Continue frying the remaining potato slices in batches following the same method.
- Serve: Enjoy the crispy shoestring fries as is or with your favorite dipping sauce for a delightful snack or side dish.
Notes
- Make sure to dry the potato sticks thoroughly before frying to minimize oil splatter.
- Do not overcrowd the pan; frying in small batches ensures even cooking and crispiness.
- Use a deep-fry thermometer to maintain a consistent oil temperature for the best results.
- Customize seasoning to your preference—Parmesan and rosemary add a delicious gourmet touch.
- Leftover fries can be reheated in an air fryer or oven to restore crispiness.