Crispy Potato Strings (Shoestring Fries) – Thermomix Method
Ultra-thin, golden, and crunchy, these crispy potato strings are perfect as a snack, burger topping, salad garnish, or side dish. The Thermomix makes slicing and prep fast, while proper soaking and frying (or air frying) give you maximum crispiness.
Ingredients
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3 medium potatoes (starchy varieties work best)
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Cold water (for soaking)
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Salt, to taste
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Oil for frying (or air fryer spray)
Step 1: Slice the Potatoes (Thermomix)
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Peel the potatoes and cut them to fit the feeder tube.
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Insert the julienne or thin slicing blade.
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Slice on Speed 3–4, until all potatoes are cut into fine strings.
Tip: The thinner the cut, the crispier the result.
Step 2: Soak to Remove Starch (Very Important)
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Transfer potato strings to a large bowl of cold water.
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Soak for 20–30 minutes, changing the water once or twice.
This removes excess starch and prevents soggy fries.
Step 3: Dry Completely
Drain the potatoes well and pat them very dry with a clean kitchen towel or paper towels.
Moisture = steam = no crispiness.
Step 4: Cook Until Crispy
Option 1: Deep Fry (Crispiest)
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Heat oil to 170–180°C (340–355°F).
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Fry potato strings in small batches for 2–3 minutes.
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Remove when golden and crisp.
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Drain on paper towels and salt immediately.
Option 2: Air Fryer (Healthier)
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Lightly spray potato strings with oil.
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Air fry at 190°C (375°F) for 10–12 minutes, shaking halfway.
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Cook until golden and crunchy.
Step 5: Season and Serve
Sprinkle with salt while hot.
Optional seasonings:
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Paprika
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Garlic powder
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Parmesan
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Chili flakes
Serving Ideas
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On top of burgers or sandwiches
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As a crunchy salad topping
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With dipping sauces
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As a snack with ketchup or aioli
Tips for Perfect Crispiness
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Always soak and dry thoroughly
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Fry in small batches
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Don’t overcrowd the fryer or basket
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Salt only after cooking