Julienne Fries

How to Make Julienne Fries – It’s amazing easy to make ultra-thin, perfectly crispy fries at home.

Why we love this homemade french fries recipe

Growing up, french fries were on the menu at almost every fast food joint and restaurant we ate. Whether you’re having a casual dinner or a quick road trip, when fries are served, you know it is going to be a fun and delicious meal! There’s something indescribably satisfying about eating a big, juicy burger with hot, crispy, salty fries. However, I have to admit that now that I’m an adult, I prefer to make my fries at home. You know exactly what they’re made of (just potatoes, oil, and spices!) and they taste best when they’re hot and fresh out of the fryer. As if fries could get any better… These ultra-thin julienne fries are so crispy and tempting, you’ll want to make a double batch! I say go ahead and do it. This simple recipe is made with just 5 simple ingredients and can be made on the stove or in the deep fryer in just minutes.

Shoestring Fries are perfect to serve with your favorite herbs in individual portions with barbecue and picnic entrees, or on a large platter for everyone to share. Either way, I guarantee there will be smiles everywhere! Pro Tip: This recipe is easy to make but requires a mandolin slicer to ensure even fries.

Ingredients for Julienne Fries

Retro fries only require five ingredients! What you need:

• Red-brown potatoes – scrubbed, peeled
• Ice water – to soak potatoes before frying
• Peanut oil – or rapeseed oil
• Salt and pepper – see below for additional seasoning suggestions

How to make homemade Julienne Fries

Wash the potatoes, but do not peel them. Prepare a large bowl of ice water and a mandolin slicer. Set the mandolin slicer to the Julienne setting. Carefully cut all the potatoes into thin julienne strips. Place the strips in the ice water. Once all the potatoes are cut and in the ice water, refrigerate the bowl for at least two hours. The cold water removes excess starch and prevents the fries from becoming soggy in oil. tip: The longer you soak the slices in ice water, the better; You can even do this the day before! Place a large 6-8 liter pot over medium heat. Attach a cooking thermometer to the side of the pan and pour in the oil. Set aside a large-rimmed baking sheet lined with paper towels. Next, remove a few handfuls of julienned fries from the ice water. Toss them in paper towels to make them as dry as possible.

You can find the recipe for French fries below. To like!

When the oil reaches 350°F, use a slotted spoon to add a small amount of small fries to the hot oil. If there is moisture on the fries, the oil forms quite strong bubbles, so be careful. Stir once to separate the fries. Cook until the color is medium blond or straw, 2 to 4 minutes. Remove the fries from the hot oil with a slotted spoon and place them on the prepared pan. Immediately sprinkle with salt and pepper and mix. Pro tip: You can keep the fries warm in the oven at a low temperature of 200 degrees Fahrenheit, but they will harden over time. It is best to serve them immediately or within the first hour. Serve these little fries hot and enjoy your favorite dips!

Serving suggestion

Serve Shoestring Fries with…

• Best Hamburger Patty Recipes
• Frito Chili Cheeseburger
• Spicy Cowboy Bacon Burger
• Low-carb snack for hamburgers
• Funyun’s controls
• Smoked BBQ brisket
• Smoked pork

Air fryer instructions

Preheat the fryer to 400 degrees F. Toss fries with 1/3 cup oil and then generously with salt and pepper. Fry them in small batches for 10-11 minutes, shaking the basket after 5 minutes. 3 pounds of small fries equals about 3-5 servings, depending on the size of your air fryer.

Tip

• Use a deep pan to fry these fries! It is important to be very careful when frying. A deep pan ensures that the oil does not splash.
• Pat the potato slices dry! Water and oil don’t mix very well, so it’s important to pat the potatoes dry before adding them to the oil!
• Make mini fries by serving them as nachos! Top with cheese, jalapeños, beans, and onions.

Ingredients

• 3 pounds roasted potatoes (about 6 large)
• Ice water
• 2 liters of peanut oil or rapeseed oil
• Salt and pepper

Instructions

1. Wash the potatoes, but do not peel them. Prepare a large bowl of ice water and a mandolin slicer. Set the mandolin slicer to the Julienne setting. Carefully cut all the potatoes into thin julienne strips. Put them in the ice water.
2. Once all the potatoes are cut and in the ice water, refrigerate the bowl for at least two hours. (Just make sure they are completely submerged in the water.) The cold water removes excess starch and prevents the fries from becoming soggy in oil.
3. Place a large 6-8 liter pot on medium heat. Attach a cooking thermometer to the side of the pan and pour in the oil. Set aside a large-rimmed baking sheet lined with paper towels.
4. Remove a few handfuls of julienned fries from the ice water. Toss them in paper towels to make them as dry as possible.
5. When the oil reaches 350°F, use a slotted spoon to add a small amount of small fries to the hot oil. If there is moisture on the fries, the oil forms quite strong bubbles, so be careful. Stir once to separate the fries. Cook until the color is medium blond or straw, 2 to 4 minutes.
6. Remove the fries from the hot oil with a slotted spoon and place them in the prepared pan. Immediately sprinkle with salt and pepper and stir.
7. Repeat the process in small batches, making sure to dry the fries as well as possible to remove excess water.
8. You can keep the fries warm in an oven at a low temperature of 200 degrees Fahrenheit, but they will harden over time.

Air Fryer Instructions:

Preheat the air fryer to 400 degrees F. Toss fries with 1/3 cup oil, then generously with salt and pepper. Fry them in small batches for 10-11 minutes, shaking the basket after 5 minutes. 3 pounds of small fries equals about 3-5 servings depending on the air fryer.