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Shoestring French Fries

Chicago Style Hot Dogs 2

Absolute heaven in a potato - cause the best french fries are the ones that are fried twice. But be very careful when using a mandoline cause Hubby sliced a finger along with the fries and our BBQ guests arrived just after the ambulance.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 6 large baking potatoes, peeled and cut into shoestrings (¼ x 4-inches), about 3 ½ pounds
  • 2 cups extra virgin olive oil
  • 2 tablespoons kosher salt


1. Line a cookie sheet with paper towels.

2. Peel the potatoes and cut them into shoestrings on a mandoline.

3. Heat the oil over medium heat in a heavy-bottomed pan to 325°F. You can measure this with a deep-fry thermometer, or try dropping a cube of bread into the oil. If it is brown in 15 seconds, the oil is at the correct temperature.

4. Place the fries in the oil and cook for 3 to 4 minutes. Remove with a slotted spoon and place on the prepared cookie sheet to drain and cool.

5. Increase the heat of the oil to 375°F. Place the fries back in for 3 to 5 minutes or until golden brown. Remove with slotted spoon. Salt the fries and serve.

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)