Shoestring potatoes, also known as matchstick potatoes, are a popular side dish and snack consisting of very thinly sliced potatoes that have been fried or baked until crispy. The name “shoestring” refers to the long, skinny shape of the potato slices, which resemble shoestrings. Read on to learn more about shoestring potatoes, including other common names, origins, preparation methods, nutrition facts, and serving suggestions.
What are the other common names for shoestring potatoes?
In addition to shoestring potatoes and matchstick potatoes, this dish is known by several other names:
- French fries – This term is often used interchangeably with shoestring potatoes, although technically french fries are thicker.
- Steak fries – Also thicker than traditional shoestring potatoes.
- Home fries – Typically made from diced or sliced potatoes, so not always in shoestring form.
- Potato straws – Referring to the long, thin shape.
- Pommes pailles – The French term meaning “potato straws.”
- Pommes allumettes – Translates from French to “matchstick potatoes.”
- Finger chips – Highlights their long, skinny shape.
- Skinny fries – Again, referring to the thin profile.
While called by different names, all of these variations refer to slim, elongated slices of potato that have been fried to a crisp texture. The shoestring cut makes them ideal for dipping and adds a satisfying crunch.
What are the origins of shoestring potatoes?
The practice of frying long strips of potato is believed to have originated in Belgium in the late 1600s, but shoestring cut fries did not become popular in the United States until the early 20th century. Some key moments in the history of this dish include:
- Belgium claim – Belgians are credited with inventing French fries, though not necessarily the shoestring cut, as early as the 1600s.
- Thomas Jefferson – America’s third president is said to have encountered French fried potatoes in France and helped introduce them to the U.S.
- 1900s rise – Shoestring fries rose to prominence in the U.S. in the early 20th century with the rise of fast food.
- McDonald’s – The fast food chain further popularized slender French fries in the 1960s and beyond.
While French and Belgian chefs had been frying potatoes for hundreds of years, it took American fast food chains to create the thin, crispy shoestring fries we know and love today. advances in commercial potato cutting and processing equipment enabled restaurants to churn out uniform fries in mass quantities.
Origins in Belgium
Potatoes were introduced to Europe from South America in the late 1500s. Soon after, street vendors in cities like Paris and Brussels began selling fried potato strips as snacks. These early frites were often fried in oil or lard twice to achieve an extra crispy texture.
Some accounts trace the origin story to Namur in modern-day Belgium, where residents were particularly fond of fried fish. When the river froze over one cold winter in the 1680s, it’s said they fried potato slices instead to satisfy their craving for crunchy, salty foods.
Early American iterations
Thomas Jefferson reportedly encountered fried potatoes during his time as American ambassador to France in the late 1700s. When he returned to America, he shared recipes for fried potatoes, which were likely prepared in irregular chunks or slices rather than a shoestring cut.
By the late 1800s, thin potato slivers were sold from push carts on American city streets. However, they did not garner mainstream appeal until the early 20th century. Advances in potato processing technology enabled cheap, efficient production of uniform shoestring fries.
Fast food popularization
In the 1950s and ’60s, fast food chains like McDonald’s realized shoestring fries were the perfect salty, crispy accompaniment to burgers and other sandwiches. McDonald’s founder Ray Kroc is often credited with popularizing slender, addictively crunchy French fries.
Other chains like Burger King, Wendy’s and Arby’s followed suit, firmly establishing slender french fries as an iconic American food. This popularity endures today, with fries remaining a staple menu item.
How are shoestring potatoes prepared?
While they sound straightforward, perfect shoestring fries require care and precision. Here is an overview of key steps in their preparation:
Cutting
The potatoes are first peeled, if desired. leaving some skin on can add texture and nutrients. The potatoes are sliced lengthwise into long 1⁄4- to 1⁄2-inch thick sticks. A mandoline slicer ensures uniform thinness.
Rinsing
The cut fries are rinsed thoroughly under cold water to remove excess starch. This helps prevent them from sticking together.
Blanching
Some recipes call for partially precooking the fries in boiling water or oil to cook them through while still leaving them pale. This helps them stay fluffy inside.
Drying
Drying the potato sticks before frying prevents excess moisture from splattering hot oil. Gently pat dry between towels.
Frying
Finally, the potatoes are fried in hot oil, typically between 325-375°F, until lightly golden. Frying twice at different temperatures can heighten crispiness.
Seasoning
Once fried, shoestring fries are immediately seasoned with salt and any other desired seasonings to boost flavor.
The most important steps for maximizing crunchy texture and taste are careful slicing, drying, double frying at optimal temperatures, and seasoning immediately after frying.
What are the nutrition facts for shoestring potatoes?
The nutrition profile of shoestring fries can vary based on preparation methods. In general, two main factors affect their nutrition:
- Potatoes – Packed with nutrients like potassium, vitamin C, and fiber when the skins are left on.
- Frying oil – Adds a lot of fat and calories. Using healthier oils can mitigate this issue.
Here are some key nutrients in a typical 4-ounce (113 gram) serving of shoestring fries:
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Fat | 12 g |
| Carbs | 26 g |
| Fiber | 2 g |
| Potassium | 530 mg |
As you can see, shoestring fries are high in fat and calories when fried. Opting for oven baking can reduce fat and calories by avoiding deep frying. Leaving the potato skins on also boosts the fiber, vitamin, and mineral content. Overall, shoestring fries make a tasty but occasional treat.
How can you serve and enjoy shoestring potatoes?
From dinner sides to appetizers to garnishes, shoestring potatoes are versatile. Here are some serving ideas:
Pair with burgers or sandwiches
Serve as the quintessential pair for juicy burgers, crispy chicken sandwiches, hot dogs, and other filling sandwiches. The fries provide a salty, starchy counterpoint.
Dip in sauces
Offer shoestring fries alongside tasty dipping sauces. Ketchup, mustard, mayo, barbecue sauce, ranch dressing, and cheese sauce are all popular options.
Top with cheese, chili, etc.
Load up your fries with cheese, bacon, sour cream, chili, and other hearty toppings for delicious overloaded fries.
Make fries upgrade
On a restaurant menu, designate shoestring fries as a premium side upgrade from regular fries for an extra crunch factor.
Garnish dishes
Add some height, color, and crunch to composed plates by topping salads, nachos, tacos, and other dishes with a few skinny fries.
Conclusion
With their addictively crisp texture and versatile flavor, it’s no wonder shoestring potatoes have been a staple side and snack for over a century. While not the healthiest choice, they can be enjoyed in moderation. Opt for oven frying and skin-on cuts to amp up nutrition. However you slice them, shoestring fries satisfy cravings for salty crunch with their signature long, slender shape.