Turn a potato into a crispy treat with these skin-on shoestring fries. Dip them in your new favourite sauce, a Roasted Garlic Aioli and enjoy the flavours!
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes for potatoes to soak. |
| Servings |
large servings
|
Ingredients
- 2 large Russet potatoes thinly cut using a mandolin or by hand.
- vegetable oil
- salt and pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- Use Russet potatoes for best results. Wash and cut the potatoes into shoestring slices. Leave the skin on for flavour and texture. One secret to success is to make sure your fries are all about the same thickness, for more even cooking.
- In a large bowl of salted water, let the sliced potatoes soak for at least 30 minutes. This is part of what makes them crispier. You can even soak them overnight.
- When you are ready to eat, heat oil to 375 degrees F.
- Drain the soaking fries, let dry on a towel, and pat to dry well.
- One of the important tricks here is not to overload your oil. Depending on the size of your cooking source, ensure that the fries have space to cook and are not overcrowded.
- Fries are the crispiest when they are cooked twice. The first time they go into the hot oil for about three minutes and then are lifted out and let rest for a few minutes while the oil regains its initial full heat.
- Re-submerge the fries into the hot oil and cook until the fries are a perfect golden brown.
- Remove and let drain on a paper towel. Sprinkle with salt and pepper as desired and serve hot and crispy. (They should be eaten right away!)
- Enjoy with any of your favourite dipping sauces. Happy Fryday!
Recipe Notes
The Roasted Garlic Aioli has a wonderful depth of flavour from the roasted garlic! It can be made ahead and is quick and easy.
