📝 About This Recipe
Transport yourself to a high-end French bistro with these impossibly thin, golden-brown shoestring fries, perfected for the modern air fryer. By using a specialized double-soak technique to remove excess starch, we achieve that coveted 'snap' and crunch without the heavy grease of traditional deep frying. Seasoned with a sophisticated blend of fine sea salt and aromatic herbs, these fries are the ultimate elevated snack or side dish.
🥗 Ingredients
The Potatoes
- 1.5 lbs Russet Potatoes (large, scrubbed and peeled)
- 4 cups Ice Water (for soaking)
The Coating
- 2 tablespoons Extra Virgin Olive Oil (or avocado oil for high heat)
- 1 teaspoon Cornstarch (the secret for extra crunch)
Signature Seasoning Blend
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika (for a subtle color and depth)
- 1/2 teaspoon Dried Parsley (finely rubbed)
- 1/4 teaspoon Black Pepper (freshly cracked)
Optional Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 2 tablespoons Parmesan Cheese (freshly grated)
👨🍳 Instructions
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1
Peel the Russet potatoes and slice off a thin strip from one side to create a stable base on your cutting board.
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2
Slice the potatoes into 1/8-inch thick planks using a sharp chef's knife or a mandoline slicer for perfect consistency.
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3
Stack the planks and slice them into 1/8-inch wide matchsticks (shoestrings). Aim for uniformity to ensure even cooking.
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4
Place the potato matchsticks into a large bowl of ice-cold water. Swish them around to release starch; the water will turn cloudy.
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5
Drain the potatoes and refill the bowl with fresh cold water. Let them soak for at least 15-20 minutes. This is crucial for crispiness.
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6
Drain the potatoes again and spread them out onto a clean lint-free kitchen towel. Pat them thoroughly dry—moisture is the enemy of the crunch.
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7
Preheat your air fryer to 380°F (195°C) for about 5 minutes.
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8
In a large dry bowl, toss the dried potato sticks with the cornstarch until a very thin, almost invisible film covers them.
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9
Drizzle the olive oil over the potatoes and toss vigorously with your hands to ensure every single strand is lightly coated.
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10
Place the potatoes in the air fryer basket. Do not overcrowd; work in batches if necessary to allow for maximum airflow.
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11
Air fry at 380°F for 15-20 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to redistribute the fries.
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12
In a small ramekin, whisk together the sea salt, garlic powder, onion powder, smoked paprika, dried parsley, and black pepper.
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13
Once the fries are deep golden brown and feel stiff/crispy to the touch, transfer them immediately to a large metal bowl.
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14
While still hot, sprinkle the seasoning blend over the fries and toss well. The residual oil will help the spices adhere.
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15
Garnish with fresh chives or Parmesan if desired, and serve immediately while piping hot.
💡 Chef's Tips
Always use Russet potatoes as their high starch content leads to the crispest results. Ensure the potatoes are bone-dry after soaking; any water left will steam the fries instead of crisping them. Don't skip the cornstarch; it creates a microscopic textured surface that traps heat and stays crunchy longer. If your air fryer has a 'Max Crisp' setting, you can use it for the last 2 minutes, but watch closely to prevent burning. Avoid salting the fries before cooking, as salt draws out moisture and can lead to sogginess.
🍽️ Serving Suggestions
Serve alongside a classic Wagyu beef burger for a gourmet pub experience. Pair with a side of homemade truffle aioli or spicy sriracha mayo for dipping. Accompany with a crisp, cold Pilsner or a sparkling mineral water with lime. Serve as a 'steak frites' companion to a perfectly seared Ribeye steak. Top with a squeeze of fresh lemon juice for a bright, Mediterranean twist.