So thin and crispy! FreshCut Straight Cut Skin-On Russet Fries. Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. Next, stack a few pieces at a time and slice them into thin sticks. The middles are minimal if at all present meaning it is all crunch! So much, I’ve decided to cut them into shoestring size and baked them until nice and crispy. There are a few ways to cut potatoes for French fries. Why I love Shoestring Fries. Use whatever peeler you like, but we’re big believers in Y-peelers with carbon steel blades —once you get used to their action, you’ll never want to use another type again. They fry up crisp and golden with a creamy potato taste which is why chefs agree: the Russet is the potato that makes the perfect fry. If you've ever wondered how to make Shoestring Fries, today is your lucky day. Serves 6 Ingredients: Ree | The Pioneer Woman Sides 6 whole Russet Potatoes, Peeled Vegetable Or Peanut Oil For Frying Salt Ketchup, For Serving Instructions: Peel and rinse the potatoes, then slice them into thin pieces. They’re sharp, easy to control, and fast. Cut the top off the parsnips, then cut into thin shoestring pieces: about ¼” thick and 3” long. Since I was only cutting up 3 large parsnips, I cut my parsnip fries by hand. Thin Fries Thin, slightly crisp...heaven on a plate (if they even make it to a plate)! In order to come up with a pan full of thinly sliced potatoes, you could literally spend hours, which is not fun, and really takes all of the joy out of this great treat. Shoestring Potatoes, AKA Shoestring Fries, are a delicious and versatile side dish perfect for any and every meal! Those little beauties are 1/4"x1/4" though, not 1/8" x 1/8", those would cook into crackly sticks in about a minute and be a bit dry. I forget if the Benriner mandolin with the gate wide open and using the julienne blade makes a suitable cut, but it would be a bit smaller than your nice fries. Otherwise, didn't change a thing except, due to circumstances, refrigerated in paper towels and plastic bag overnight. With the Shoestring Fries, the opposite is true since they are so thinly cut the whole bite is crispy and crunchy. The first step is to peel the potatoes. Once cut, put all the parsnip fries onto a single baking sheet for now. Once cut, put all the parsnip fries onto a single baking sheet for now. Now, I must confess that baking sweet potato fries won’t make the majority of them crispy (at least not for me), so be warned that most of your shoestring fries will be on the soft side while some will get a bit more french fry like and crispy. Julienne Fries are thinly sliced potatoes deep fried to perfection. Yep, in my scientific French fry eating research, I have found that I can eat a ton more of these … love shoestring fries! Cut the top off the parsnips, then cut into thin shoestring pieces: about ¼” thick and 3” long. They’re sharp, easy to control, and fast. The other great thing about Shoestring Fries is they don’t fill you up with all that warm fluffy starchy goodness of thicker french fries. They fry up crisp and golden with a creamy potato taste which is why chefs agree: the Russet is the potato that makes the perfect fry. FreshCut Straight Cut Skin-On Russet Fries. Use whatever peeler you like, but we’re big believers in Y-peelers with carbon steel blades —once you get used to their action, you’ll never want to use another type again.