Garlic and Parsley Shoestring Fries
Introduction
The moment a batch of garlic and parsley shoestring fries hits the table, the room changes: a warm, savory steam rises, bright with fresh parsley and the sharp, toasted sweetness of garlic. Each ultra-thin fry snaps under your teeth, delivering an airy crunch followed by a soft potato center and a burst of herbaceous freshness. These fries are comfort that flirts with elegance — rustic yet refined, familiar but fun.
This recipe shines any time you want something irresistible without fuss: weekend gatherings where guests graze and chat, cozy movie nights, or as a quick side for a weeknight dinner. If you’re planning a summer spread or snacks for game day, you might also appreciate a collection of chilled options—take a look at this roundup of 50 easy no-bake recipes for cool companions to your hot fries.
Dish Snapshot
- Prep Time: 45 minutes (includes 30 minutes soaking)
- Cook Time: 10–15 minutes (depending on batches)
- Total Time: about 1 hour
- Servings: 4 (as a side/snack)
- Difficulty Level: Easy–Intermediate (requires a mandoline or very steady knife)
Nutrition Highlights
Estimated nutrition per serving (one-quarter of the batch). These values are based on standard nutrient profiles from USDA FoodData Central and typical oil absorption estimates; individual results will vary depending on potato size and how much oil is retained.
- Calories: ~210 kcal
- Protein: ~3 g
- Carbohydrates: ~25 g
- Fat: ~11 g
- Fiber: ~3 g
- Sodium: ~550–600 mg (depends on added salt)
Notes on accuracy: potato nutrient values (calories, carbs, fiber) are taken from USDA FoodData Central; oil calories are calculated from common vegetable oil energy values and a conservative oil-absorption estimate. For individualized guidance or medical concerns about dietary fat or sodium, consult resources like the Mayo Clinic or local health authorities.
Why You’ll Love It
- Irresistible aroma and texture: the garlic blooms the moment it meets hot potato, while parsley lifts the flavor so the fries never feel heavy.
- Crowd-pleaser: shoestring fries are a fun, shareable snack that pairs equally well with casual beer nights or more refined appetizers.
- Quick satisfaction: once the potatoes are prepped and soaking, frying is fast — you’ll have crunchy fries on the table in minutes.
- Flexible: you can make them indulgent (extra garlic butter, Parmesan) or lighter (air-fryer or oven-bake variations) depending on the occasion.
How to Make Garlic and Parsley Shoestring Fries
Ingredients
- 2 large russet potatoes
- 4 cloves fresh garlic, minced
- 1/4 cup fresh parsley, finely chopped
- Salt to taste
- 4 cups vegetable oil for frying
- Optional: freshly ground black pepper or red chili flakes
Substitutions and optional ingredients
- Use olive oil (for a more pronounced flavor) if frying at lower temps or for drizzle after frying.
- Swap russets for Yukon Gold for a slightly creamier interior.
- For a cheesy twist: sprinkle grated Parmesan immediately after frying.
- For a lighter option: see the variations section for oven or air-fryer methods.
Step-by-step Instructions
- Prep the potatoes: Wash (and peel if you prefer) the potatoes. Using a mandoline set for a thin julienne or a very sharp knife, slice potatoes into ultra-thin strands (shoestring thickness).
- Soak: Place the sliced potatoes in a large bowl of cold water and soak for at least 30 minutes to remove surface starch. This helps them crisp up.
- Dry thoroughly: Drain and spread the potatoes on clean towels or paper towels. Pat dry thoroughly—any surface moisture will cause oil splatter and reduce crispness.
- Heat the oil: In a heavy-bottomed pan or Dutch oven, pour enough vegetable oil to reach 2–3 inches deep (about 4 cups). Heat to 350°F (175°C). Use a thermometer for safety and accuracy.
- Fry in batches: Fry the potatoes in small batches so they don’t clump and the oil temperature stays steady. Fry each batch for 2–3 minutes, stirring gently, until golden and crisp.
- Drain: Remove fries with a slotted spoon and drain on paper towels or a wire rack.
- Season immediately: While still hot, sprinkle with minced garlic, chopped parsley, and salt to taste. The heat will mellow the raw garlic into a fragrant coating; add pepper or chili flakes if you like a kick.
- Serve warm: Transfer to a serving bowl or platter and enjoy right away for best texture.
Practical tips:
- Don’t overcrowd the pan; crowded batches steam and become limp.
- Keep the oil between batches near 325–350°F; if it drops too low, fries absorb oil; too high and they burn.
- If garlic scorches on contact with oil, reduce the amount of fresh garlic tossed on and pair with a quick garlic oil drizzle instead.
Best Pairings
- Classic dips: ketchup, garlic aioli, or a tangy smoked paprika mayo.
- Elevated combos: serve alongside roasted chicken or a steak for contrast between tender meat and crisp fries.
- Brunch or nibble boards: pair with soft cheeses and pickles; see this complementary savory brunch idea featuring baked dishes like baked feta eggs with tomatoes and spinach.
- Beverage pairings: cold beer, a crisp white wine (Sauvignon Blanc), or a bright iced tea.
Storage Instructions
- Room temperature: Best eaten immediately. For food safety and quality, do not leave cooked fries at room temperature for more than 2 hours.
- Refrigeration: Store leftover fries in an airtight container in the refrigerator for up to 3–4 days. Note: they will lose crispness.
- Freezer: Not recommended for cooked shoestring fries (they become soggy). If you want to freeze, par-freeze raw julienned potatoes on a tray, then transfer to a freezer bag for up to 2–3 months; fry from frozen and extend frying time slightly.
Insider Secrets
- Ultra-crisp texture trick: Double-fry! Fry once at 325°F until pale and soft (about 2–3 minutes), drain and cool, then fry a second time at 375°F for a rapid crisp finish.
- Garlic flavor without burning: Toss minced garlic with a tablespoon of oil and briefly warm before adding to the fries; or sprinkle garlic powder for a toastier, less pungent hit.
- Even thinner cuts: If you don’t have a mandoline, use a sharp chef’s knife and slice potatoes into thin planks, then into fine matchsticks—work slowly and safely.
- Herb freshness: Chop parsley just before serving; adding it earlier will wilt the leaves and mute the bright color and flavor.
Creative Twists
- Parmesan & Lemon: After frying, toss with finely grated Parmesan and a light squeeze of lemon; finish with extra parsley.
- Spicy Chili-Garlic: Mix minced garlic with a spoonful of chili-garlic sauce and toss with fries for a bold punch.
- Oven or Air-Fryer (healthier): Toss shoestring potatoes in 1–2 tbsp oil, spread in a single layer on a parchment-lined sheet or in an air-fryer basket, and bake at 425°F (220°C) or air-fry at 400°F (200°C) until crisp (10–20 minutes), shaking halfway. Season with garlic powder and fresh parsley.
- Sweet potato version: Use firm sweet potatoes for a sweeter, earthier fry; reduce frying time slightly and watch for faster browning.
All Your Questions Answered
Q: Can I make these ahead for a party?
A: Prepare potatoes to the soaking stage ahead, dry and refrigerate briefly; fry and finish just before guests arrive for fresh crispness.
Q: My fries are soggy—what went wrong?
A: Common causes: overcrowded pan, insufficient drying after soaking, or oil that’s too cool. Maintain temp and fry in small batches.
Q: Is there a healthier way to make them?
A: Yes—use an air-fryer or oven-bake with a light coating of oil. You’ll lose some of the deep-fry texture but keep lots of flavor.
Q: Can I substitute fresh garlic with garlic powder?
A: Yes. Garlic powder won’t brown or mellow the same way; sprinkle 1/2–1 tsp garlic powder immediately after frying and add fresh parsley for brightness.
Q: How do I reduce sodium?
A: Use a light hand with salt and finish with fresh lemon juice or herbs to amplify flavor without as much sodium.
Conclusion
These garlic and parsley shoestring fries are simple to make, endlessly adaptable, and always crowd-pleasing—crispy, aromatic strands that bring joy in each crunchy bite. If you want more variations on garlicky fries and techniques, this Easy Homemade Garlic Fries guide offers another tasty approach. For an alternative recipe source and inspiration, check out this Garlic and Parsley Shoestring Fries Recipe to compare notes and techniques.
Give this recipe a try, share your tweaks and photos, and join the conversation — I love seeing how you make it your own!
Print
Garlic and Parsley Shoestring Fries
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy and aromatic garlic and parsley shoestring fries, perfect for snacking or as a side dish, offering a delightful crunch with each bite.
Ingredients
- 2 large russet potatoes
- 4 cloves fresh garlic, minced
- 1/4 cup fresh parsley, finely chopped
- Salt to taste
- 4 cups vegetable oil for frying
- Optional: freshly ground black pepper or red chili flakes
Instructions
- Prep the potatoes: Wash (and peel if you prefer) the potatoes. Using a mandoline set for a thin julienne or a very sharp knife, slice potatoes into ultra-thin strands (shoestring thickness).
- Soak: Place the sliced potatoes in a large bowl of cold water and soak for at least 30 minutes to remove surface starch. This helps them crisp up.
- Dry thoroughly: Drain and spread the potatoes on clean towels or paper towels. Pat dry thoroughly—any surface moisture will cause oil splatter and reduce crispness.
- Heat the oil: In a heavy-bottomed pan or Dutch oven, pour enough vegetable oil to reach 2–3 inches deep (about 4 cups). Heat to 350°F (175°C). Use a thermometer for safety and accuracy.
- Fry in batches: Fry the potatoes in small batches so they don’t clump and the oil temperature stays steady. Fry each batch for 2–3 minutes, stirring gently, until golden and crisp.
- Drain: Remove fries with a slotted spoon and drain on paper towels or a wire rack.
- Season immediately: While still hot, sprinkle with minced garlic, chopped parsley, and salt to taste. Add pepper or chili flakes if you like a kick.
- Serve warm: Transfer to a serving bowl or platter and enjoy right away for best texture.
Notes
Double-fry for extra crisp texture. Use a thermometer to maintain oil temperature for perfect frying.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 575mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
