📝 About This Recipe
These ultra-thin, golden-brown delights are the epitome of crispy perfection, offering a delicate crunch that melts into a buttery potato finish. Inspired by the classic French 'Pommes Pailles,' these shoestrings are cut to a precise 1/8-inch thickness to ensure every strand achieves a uniform, glass-like snap. Perfectly seasoned and impossibly addictive, they transform the humble russet potato into an elegant, high-end bistro experience right in your own kitchen.
🥗 Ingredients
The Potatoes
- 4 large Russet Potatoes (scrubbed clean and peeled)
- 8 cups Ice Water (for soaking out excess starch)
- 1 tablespoon Kosher Salt (for the soaking liquid)
Frying Medium
- 2 quarts Peanut Oil (or any high-smoke point neutral oil like grapeseed)
Signature Seasoning Blend
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Truffle Salt (optional, for a gourmet touch)
- 2 sprigs Fresh Rosemary (leaves stripped and very finely minced)
- 1/4 teaspoon Garlic Powder (for depth of flavor)
- 1/8 teaspoon Smoked Paprika (for a hint of color and warmth)
For Serving
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 pieces Lemon Wedges (to brighten the palate)
👨🍳 Instructions
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1
Prepare a large bowl with the ice water and 1 tablespoon of kosher salt. This will prevent oxidation and help draw out surface starch for maximum crispiness.
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2
Using a mandoline slicer fitted with the julienne blade, slice the peeled potatoes into 1/8-inch matchsticks. If you don't have a mandoline, slice the potato into 1/8-inch planks, then stack and cut into thin strips.
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3
Immediately submerge the potato strips into the ice water bath. Let them soak for at least 30 minutes (or up to 2 hours in the fridge). The water should turn cloudy as starch is released.
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4
While the potatoes soak, combine the sea salt, truffle salt, minced rosemary, garlic powder, and smoked paprika in a small bowl. Set aside.
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5
Drain the potatoes and rinse them under cold running water until the water runs completely clear.
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6
This is the most critical step: Spread the potatoes out on clean kitchen towels or several layers of paper towels. Blot and squeeze them until they are bone-dry. Any moisture left will cause the oil to splatter and make the fries soggy.
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7
In a heavy-bottomed Dutch oven or deep fryer, heat the peanut oil to 325°F (163°C). Use a deep-fry thermometer to ensure accuracy.
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8
Working in small batches to avoid crowding, carefully drop a handful of potatoes into the oil. The oil will bubble vigorously.
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9
Fry for 2-3 minutes, stirring gently with a spider skimmer to keep them from clumping. At this stage, we are 'blanching' them to cook the interior without browning.
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10
Remove the blanched fries and drain them on a wire rack. Increase the oil temperature to 375°F (190°C).
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11
Return the fries to the hotter oil in batches. Fry for an additional 1-2 minutes until they turn a vibrant, golden-brown and feel stiff/crispy to the touch.
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12
Transfer the hot fries immediately to a large metal mixing bowl lined with a single paper towel.
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13
While still piping hot, remove the paper towel, sprinkle generously with the seasoning blend and fresh parsley, and toss vigorously to coat every strand.
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14
Serve immediately in a warmed bowl or a paper cone for a classic bistro presentation.
💡 Chef's Tips
Always use Russet potatoes as their high starch content leads to the crispest texture. Never overcrowd the pot; frying too many at once drops the oil temperature and results in greasy fries. Ensure the potatoes are completely dry before frying to prevent dangerous oil splatters and ensure a 'snap' texture. Season the fries the very second they come out of the oil so the salt adheres to the trace amounts of surface fat. If you don't have a mandoline, use a very sharp chef's knife and take your time to ensure uniform thickness for even cooking.
🍽️ Serving Suggestions
Serve alongside a medium-rare Filet Mignon for a classic Steak Frites experience. Pair with a chilled glass of dry Champagne; the bubbles and acidity cut through the salt and fat perfectly. Provide a side of homemade Roasted Garlic Aioli or spicy Sriracha Mayo for dipping. Top with a dusting of freshly grated Parmesan cheese while hot for extra decadence. Great as a crunchy topping for a gourmet Wagyu beef burger.