Tiffany Haney
Shoestring fries are a popular snack, but how long do they take to cook in a deep fryer? The answer depends on several factors, including the temperature of the oil, the type of potato used, and the thickness of the fries. In general, it is recommended that the oil temperature be between 350°F to 400°F for deep frying. The potatoes should be soaked beforehand to remove excess starch, which can affect the crispiness of the final product. Frying the potatoes twice can also help to ensure crispiness. When frying, it is important to work in small batches to maintain the oil temperature and prevent overcrowding in the fryer, which can lead to uneven cooking. While the exact cooking time may vary, it typically falls within the range of 5 to 18 minutes for golden and crispy shoestring fries.
| Characteristics | Values |
|---|---|
| Type of fryer | Deep fryer, air fryer, oven |
| Oil temperature | Between 350°F to 400°F |
| Oil type | Canola oil |
| Oil quantity | 3-4 inches, or about two quarts |
| Potato preparation | Wash, peel, and remove dark spots |
| Potato slicing | Mandoline slicer with julienne blade |
| Potato soaking | 30 minutes to 2 hours in ice water |
| Potato drying | Pat dry with paper towels or cloth |
| Potato quantity | 1 cup at a time |
| Frying time | 5-11 minutes, shaking the basket at the 5-minute mark |
| Frying batches | 3-5 batches |
| Storage | Airtight container in the refrigerator for up to 4 days or freezer for up to 3 months |
| Reheating | Preheat oven to 350°F and heat for 5-10 minutes |
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What You'll Learn
Soaking potatoes
To prepare the potatoes for soaking, wash and peel them, then remove any dark spots. Next, slice the potatoes into thin slices, approximately 1/8 inch thick. You can use a mandoline slicer fitted with a julienne blade to create the thin matchstick shape required for shoestring fries. Once sliced, place the potatoes in a large bowl and cover them with water. Add ice and stir gently. For salted water, add a few pinches of salt to the water.
After the potatoes have soaked for the desired length of time, discard the water and repeat the process, soaking the potatoes for another 30 minutes. Alternatively, you can soak the potatoes in a brine of sugar and water, which will help them fry up golden and crispy on the outside and soft on the inside. This second soak is optional but will help to ensure that as much excess starch as possible is removed.
Once the potatoes have finished soaking, drain the water and place the potatoes on paper towels or clean dishcloths to dry completely. It is important to ensure that the potatoes are thoroughly dried before frying to avoid splattering and to achieve the best texture.
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Oil temperature
The ideal temperature for deep-frying shoestring fries is between 350°F to 400°F. It is important to maintain a high enough oil temperature to ensure the fries become crispy without absorbing too much oil.
When frying in batches, the oil temperature must remain high enough to cook the potatoes through without becoming greasy. A deep-fry thermometer can be attached to the side of the pot to monitor the temperature. The oil should be heated to 350°F before adding the potatoes.
Frying the potatoes twice at this temperature allows the starch on the exterior to retrograde, resulting in fries that stay crispy once out of the fryer.
For air-fried shoestring fries, the air fryer should be preheated to 400°F. The potatoes should be coated in oil and cooked for 5 minutes, then shaken and cooked for another 5 to 7 minutes, or until golden and crispy.
Oven-baked shoestring fries can also be cooked at 400°F. After seasoning and coating the potatoes in oil, they should be baked for no more than 20 minutes, tossed, and then baked for an additional 10 to 12 minutes.
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Deep fryer alternatives
To cook shoestring fries in a deep fryer, you'll need to heat oil to 350°F in a large, deep pan, Dutch oven, or deep fryer. While the oil is heating, wash and peel the potatoes, removing any dark spots. Cut the potatoes into shoestrings and soak them in ice water for at least 10 minutes. Remove the potatoes from the water and dry them completely. Once the oil is hot enough, place the dried potatoes in the oil in small batches, stirring to separate them. Fry until they are golden and crispy.
Now, if you don't have a deep fryer, there are several alternatives you can use to achieve similar results:
Air Frying
Air frying is a popular alternative to deep frying, as it requires less oil and can produce perfectly crispy shoestring fries. To use an air fryer, you'll still need to soak and dry the potatoes as mentioned above, but instead of submerging them in oil, you'll coat them in oil and place them in the air fryer basket, ensuring they have enough room for air to circulate. Air fry for 5-7 minutes at 400°F until they're golden and crispy.
Oven Frying
Oven frying is a healthier alternative to deep frying as it uses less oil. To oven fry, prepare an oven tray with parchment paper and spray with oil. Place your food on the tray without overcrowding and spray with more oil. Bake at a high temperature, such as 450°F, for about 15 minutes. This method works well with fish fingers and can give you crispy food that tastes deep-fried but is lighter.
Oven Roasting
Oven roasting involves caramelizing food in the oven, giving it a crispy exterior similar to deep frying. This method is another good alternative as the caramelization mimics the deep-fried texture.
Oven Baking + Stir Frying
This method combines baking and stir-frying to create a crispy alternative to deep frying. Prepare an oven tray with parchment paper and spray with oil. Place your food on the tray, being careful not to overcrowd it, and spray with more oil. Bake at 350°F for 15-20 minutes. After baking, heat a pan on high heat with a small amount of oil. Once hot, add your baked food and stir-fry briefly.
Using a Pot or Wok
If you don't have a deep fryer, you can still deep fry using a deep pot, wok, or deep-walled saucepan. Choose an oil with a high smoke point, such as peanut, soybean, sunflower, grapeseed, or canola oil, and fill your chosen vessel with enough oil to fully cover the food. Use a thermometer to monitor the temperature, aiming for around 350°F. Dry your food thoroughly before frying in small batches to prevent the oil from jumping or boiling over.
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Potato preparation
To make shoestring fries, it is recommended to use Russet potatoes (aka Idaho baking potatoes) as they are dense and have a low moisture content, which is ideal for frying.
First, wash and peel the potatoes, removing any dark spots. Then, using a mandoline slicer fitted with a julienne blade, slice the potatoes into thin matchsticks. Alternatively, you can cut the potatoes into shoestrings by hand.
Once you have sliced the potatoes, place them in a large bowl of ice water for 2-3 minutes or up to 10 minutes to remove excess starch. This will help you achieve crispy fries. You can also add ice to the water and stir gently. After soaking, rinse the potatoes well.
Next, remove the potatoes from the water bath and place them on paper towels or clean dishcloths to dry completely. Pat the potatoes dry or use a salad spinner if available. It is important to ensure that the potatoes are as dry as possible to prevent splattering when they are added to the hot oil.
If you are frying in batches, you can keep the sliced potatoes submerged in water to prevent them from turning brown while you wait for the oil to heat up.
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Reheating and storing
Shoestring fries are best enjoyed fresh, straight out of the fryer. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 to 4 days. It is recommended to let them cool completely before storing them.
If you want to keep them for longer, you can freeze them for up to 3 months. To freeze, spread the fries in a single layer on a baking tray, ensuring they don't overlap or touch. Once frozen, transfer them to an airtight container or freezer bag. To reheat frozen fries, let them thaw overnight in the refrigerator, then bake them in the oven at 350°F for 5 to 10 minutes, or until warmed through and crispy.
You can also reheat refrigerated or frozen shoestring fries in an air fryer. Place them in the air fryer basket, ensuring they are not overlapping, and cook at 400°F for 2 to 3 minutes, or until heated through.
It is important to note that reheated fries may not have the same crispy texture as fresh ones. To achieve the best results, avoid overcrowding the fries during reheating and ensure they are thoroughly heated through.
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Frequently asked questions
The ideal temperature to deep fry your fries is between 350°F to 400°F. Frying the potatoes twice allows the starch on the exterior to retrograde, producing fries that stay crispy once out of the fryer.
Wash the potatoes, but do not peel them. Use a mandoline slicer to julienne the potatoes. Place them in a large bowl and cover with water; add the ice and stir gently. Let the potatoes soak for 30 minutes, then discard the water and repeat the process. Drain. Strain the water from the bowl and place the julienned potatoes on paper towels. Pat them dry.
Preheat your air fryer to 400ºF. Place the potatoes in a large bowl and toss them with the oil, making sure they’re evenly coated. Air fry for 5 minutes, then shake the basket and air fry for another 5 to 7 minutes, or until they’re golden and crispy.
