Fried Shoestring Potatoes
The most beloved and best side dish. Impossible to resist! Pan-fried shoestring potatoes are a dish everyone loves—kids and adults alike. To ensure they turn out crispy, not soggy, just follow a few simple rules. That’s what this recipe is all about!
Updated : 12 June, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Potato
50 milliliters
Vegetable oil
20 grams
Butter
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose low-starch potatoes so they don’t fall apart while frying but hold their shape and crisp up. Use refined vegetable oil without a strong smell for frying. Butter is optional for extra flavor, but don’t use it alone—it burns too quickly. If skipping butter, increase the amount of vegetable oil accordingly.
Step 2
Fry in small batches—no more than three layers of potatoes at a time, or they won’t cook evenly. Wash the potatoes thoroughly under running water with a brush. Dry them and peel them with a vegetable peeler—it removes a thinner layer than a knife. Rinse the peeled potatoes again.
Step 3
How to cut potatoes into shoestrings: Slice each potato in half lengthwise. Take one half and cut it into thin slices about ¼ inch (5mm) thick.
Step 4
Stack the slices back together to form a half and cut them again lengthwise into thin matchsticks.
Step 5
Try to cut the potatoes evenly so they fry and cook uniformly.
Step 6
Soak the cut potatoes in a bowl of cold water to remove excess starch. Let them sit for 10-20 minutes, depending on the potato type—starchier potatoes need a longer soak.
Step 7
Rinse the potatoes in the bowl first, then drain them in a colander and rinse under running water. Once the water drains off, spread the potatoes on a paper towel and pat them dry. They must be completely dry before frying, or they will steam instead of crisping up. A regular kitchen towel can also be used to dry them.
Step 8
Heat a heavy-bottomed cast iron or non-stick pan over high heat. Add vegetable oil, then butter if using. Wait about a minute until both oils are fully heated.
Step 9
Place the potato sticks into the hot oil in a single layer. Reduce the heat to medium and let them fry without stirring for 5 minutes so they can brown. Don’t cover the pan—this is key to crispy potatoes. Covering would trap steam, making them soft instead of golden. Keep an eye on them to prevent burning.
Step 10
Stir the potatoes with a spatula and let them fry for another 5 minutes. Continue frying until golden brown and tender inside, stirring every 5 minutes or more frequently if browning too fast. Keep the pan uncovered.
Step 11
Salt the potatoes at the very end. Adding salt too early draws out moisture, preventing them from crisping up.
Step 12
Serve the fried shoestring potatoes hot, directly on a plate or in the pan. Enjoy your meal!