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Shoe String Potatoes (Pommes Pailles)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These elegant shoestring potatoes, traditionally known as pommes pailles, offer a sophisticated twist on the classic French fry. By julienning starchy baking potatoes into delicate, matchstick-thin strips, you achieve a remarkable surface-to-centre ratio that results in an exceptionally light and crisp texture. They make an ideal gourmet garnish for a grilled steak or can be enjoyed as a refined, salty snack that is far superior to any shop-bought alternative.

While deep-frying might seem indulgent, preparing these at home in small batches ensures a clean, golden finish without excess greasiness. The key to success lies in maintaining a steady oil temperature and working in portions to allow the potatoes enough room to crisp up perfectly. Serve them immediately while they are hot and seasoned with a light dusting of sea salt for the best possible flavour.

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Ingredients for Shoe String Potatoes (Pommes Pailles)

  • About 1450ml vegetable oil for frying

  • 2 russet (baking) potatoes (675g total)

  • Equipment: a deep-fat thermometer

  • an adjustable-blade slicer fitted with 1/8-inch julienne blade

How to make Shoe String Potatoes (Pommes Pailles)

Heat 2 inches oil to 191°C in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.

Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.

Fry potatoes in 5 or 6 small batches, stirring, until golden brown, about 2 minutes per batch. (Return oil to 191°C between batches.) Drain potatoes on paper towels and season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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