I’m going to be honest. If you want shoestring potato fries cooked to crunchy perfection, you’re gonna have to fry ’em.
Some things you just can’t work around. They must be fried!
However, I’ve developed a recipe that’s as close as possible to the “real deal” and there’s a trick (it’s in the process.)
The trick? Use the Inspiralizer.
No, really. Blade D yields a noodle that’s between a spaghetti and an angel hair and it’s the ideal size for making shoe string fries!
The other trick? After 10 minutes, you amp the heat up to 425 degrees and after 3-5 minutes, start watching your noodles every minute. If pieces begin to burn, give them a light toss. If they do burn, that’s okay – you can always clip them off before you serve or enjoy yourself.
Honestly, the last 5 minutes of the cooking process are crucial. As long as you commit to opening the oven and checking them out, you’re good. I suggest using mini pasta tongs or even just a fork to move them around so they don’t burn.
As long as you do that, you’ll get as perfect-as-possible shoestring potato fries.
Another trick? Let them cool off a bit. When they cool, they crisp up a little bit. Not much, but a little bit.
In the end, if they aren’t as crispy as you like, just switch your gameplan and instead of eating them like fries, top them on a burger or a salad as a healthy superfood garnish!
The paprika and garlic add some serious fancy burger-joint flavor. They’re addictive! Plus – check out that Vitamin A dosage (201% of your recommended serving amount – heck, yea!)
I love sweet potato fries with ketchup and I know many don’t, but I do. I love Tessemae’s date-sweetened ketchup, if you’re looking for a healthy ketchup option and want to ditch the Heinz (although how good is Heinz?!)