Shoestring Fries from Steak 'n Shake feature thinly cut, golden-brown potatoes fried to a crispy perfection, delivering a crunchy exterior with a tender, fluffy interior, making them an irresistible classic side dish.
Equipments
- Potato slicer or mandoline
- Knife
- Cutting board
- Large bowl
- Deep fryer or heavy-bottomed pot
- Slotted spoon or frying basket
- Paper towels or wire cooling rack
- Tongs
Ingredients
- Russet potatoes
- Vegetable oil (for frying)
- Kosher salt
- 2 large russet potatoes
- Vegetable oil (for frying)
- Kosher salt
Russet potatoes are essential for achieving the ideal texture in Shoestring Fries, as their high starch content ensures a crispy exterior and fluffy interior. Using fresh vegetable oil properly heated to around 350degF allows you to fry the thin potato strips evenly without absorbing excess oil. Kosher salt should be sprinkled immediately after frying to enhance flavor while the fries remain hot and crisp. Make sure to use a potato slicer or mandoline for uniform, thin cuts, which promote even cooking and the signature crunch. Your homemade Shoestring Fries from the Steak 'n Shake copycat menu will capture the irresistible classic taste and texture.
Instructions
- Instructions:
- Wash and peel the russet potatoes.
- Slice the potatoes into thin shoestring strips using a potato slicer or mandoline.
- Place the cut potatoes in a large bowl of cold water to remove excess starch.
- Let the potatoes soak for at least 30 minutes; drain and pat them dry with paper towels.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry the potatoes in small batches for 2–3 minutes until lightly golden.
- Remove fries with a slotted spoon or frying basket; drain on paper towels or a wire cooling rack.
- Increase oil temperature to 375°F (190°C).
- Fry the potatoes a second time in batches for 1–2 minutes until crispy and golden brown.
- Remove and drain again on paper towels or a wire rack.
- Immediately season hot fries with kosher salt.
- Serve hot.
Substitution
Shoestring Fries from Steak 'n Shake copycat menu replicate the restaurant's signature thin, crispy fries with a tender inside, perfect for pairing with burgers or sandwiches. If you lack a mandoline or potato slicer, a sharp knife and steady hand can achieve similar thin slices, though uniformity might vary. Russet potatoes are ideal for frying due to their high starch content, but Yukon Gold can be a good alternative if you prefer a slightly creamier texture. Use a heavy-bottomed pot if a deep fryer is unavailable to maintain consistent frying temperature and avoid soggy fries. Be sure to blot excess oil with paper towels or a wire rack for a perfectly crispy finish before seasoning with kosher salt.
Tips
Use a sharp potato slicer or mandoline to ensure uniform shoestring fries, as even thickness allows for consistent frying and texture. Soaking the cut potatoes in cold water for at least 30 minutes removes excess starch, preventing fries from sticking together and promoting crispiness. Pat your fries completely dry before frying to avoid oil splatters and achieve a golden, crispy exterior. Double frying--first at 350degF for cooking and then at 375degF for crisping--guarantees the perfect contrast between a crunchy outside and tender interior in your shoestring fries.
Nutritions
Shoestring fries made from russet potatoes provide a good source of carbohydrates essential for energy. Frying these thin-cut potatoes in vegetable oil significantly increases their calorie and fat content, contributing to a crispy and flavorful exterior. Kosher salt adds sodium, which should be consumed in moderation to maintain heart health. When you enjoy these fries, balance them with nutrient-rich foods to complement your meal.
Storage
To store your Shoestring Fries, allow them to cool completely to prevent excess moisture buildup. Place the fries in an airtight container or resealable plastic bag, layering them with paper towels to absorb any residual oil and maintain crispness. For best results, reheat the fries in an oven or air fryer at 400degF (200degC) to restore their crispy texture before serving.
Variation or Alternatives
You can experiment with sweet potatoes instead of russet potatoes for a slightly sweeter flavor and added nutrients. Try seasoning your fries with smoked paprika or garlic powder before the second fry to enhance the taste complexity. Using an air fryer instead of deep frying can reduce oil usage while still achieving a crispy texture. For best results, ensure you thoroughly dry your fries to prevent oil splatter and maintain optimal crispiness.
Allergies
Shoestring Fries from Steak 'n Shake contain russet potatoes and vegetable oil, which are generally safe but may pose a risk for individuals with potato allergies or sensitivity to certain oils. Cross-contamination with gluten or other allergens could occur if fries are cooked in shared fryer oil. If you have specific food allergies, it's important to check with the restaurant about their preparation methods to ensure your safety.
Why this recipe?
Steak 'n Shake's Shoestring Fries are loved for their perfectly crispy texture and thin, delicate cut that delivers a satisfying crunch with every bite. The fries are seasoned just right, enhancing their natural potato flavor without overpowering it, making them a versatile side for any meal. You will find the combination of unique seasoning and the fresh, hot preparation hard to replicate with store-bought fries, which makes trying a copycat recipe worth your effort. Learning to recreate this iconic menu item allows you to enjoy the same irresistible taste at home, saving money and customizing seasoning to suit your preferences.