Crispy Shoestring Fries with Smoked Sea Salt & Malt Vinegar
Paper-thin shoestring fries double-fried for a shatteringly crisp shell and a just-barely-there fluffy interior. Smoked sea salt and a hit of malt vinegar cut through the richness of beef and melted cheese — the definitive burger companion.
- russet potatoes, peeled, cut into 1/8-inch matchsticks — uniform thickness is critical for even cooking1½ lb
- neutral oil (such as vegetable or canola), for deep frying; oil level should reach at least 3 inches in the pot2 qt
- smoked sea salt, flaky if possible (Maldon smoked or similar)1 tsp
- malt vinegar, in a small spray bottle or squeeze bottle for even application2 tbsp
- kosher salt, for the soaking water1 tbsp
- 1
Cut russet potatoes into 1/8-inch matchsticks — slice the potato into planks first, then stack and cut into sticks. Uniformity matters: uneven cuts will produce a mix of burnt and underdone fries. Place the cut potatoes immediately into a large bowl of cold water with kosher salt. Soak for at least 30 minutes, up to 2 hours, to draw out surface starch.
- 2
Drain the soaked potatoes and spread them in a single layer on a clean kitchen towel or paper towels. Pat thoroughly dry — any residual moisture will cause violent splattering when the potatoes hit hot oil. Let them air-dry for 5 minutes after patting.
- 3
Pour neutral oil into a heavy-bottomed pot (Dutch oven or high-sided saucepan) and heat over medium to 300°F / 150°C — use a deep-fry or instant-read thermometer. Working in batches to avoid crowding, lower the dried potatoes into the oil and blanch-fry for 2–3 minutes until they are just cooked through but have no color. They should look pale and slightly limp. Remove with a spider or slotted spoon and drain on a wire rack set over a sheet pan. Allow the oil to return to temperature between batches.
- 4
Allow the blanch-fried potatoes to rest on the rack for at least 10 minutes at room temperature; they can hold at this stage for up to 2 hours. This rest allows the interior moisture to redistribute so the second fry produces maximum crunch.
- 5
Raise the oil temperature to 375°F / 190°C. Working in small batches to maintain oil temp, fry the blanched potatoes a second time for 1½–2 minutes until deeply golden and visibly crisp — they should audibly crackle when agitated. Do not walk away; these thin-cut fries move from golden to burnt quickly. Remove and drain on a clean section of the wire rack.
- 6
While still hot from the fryer, immediately season the fries with smoked sea salt, tossing to coat evenly — salt only adheres properly when the surface is hot and has a film of oil. Transfer to a serving vessel, then apply malt vinegar by misting or drizzling sparingly; apply at the table or just before serving, never in advance, or the crust will soften. Serve within 3 minutes for peak crispness.
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