Shoestring potatoes, also known as shoestring fries or skinny fries, are a popular side dish and snack food consisting of very thinly cut strips of potato that have been deep fried or baked until golden brown and crispy. They are a staple menu item at many fast food restaurants, diners, and pubs. But have you ever wondered where these crispy, delicious fries come from and who makes them before they arrive at your favorite eatery?
What are Shoestring Potatoes?
Shoestring potatoes get their name from their long, skinny shape that resembles old shoestrings. To make them, potatoes are peeled, thoroughly washed, and cut into very thin strips, around 1/4 to 1/8 inch thick. The thin strips allow the potatoes to cook up extra crispy. After cutting, they are soaked in water to remove excess starch, dried thoroughly, then fried or baked at high heat until lightly browned and crisp.
Unlike regular fries which are cut thicker, the thin profile of shoestring fries makes them crunchier on the outside while still fluffy on the inside. Their thinness also gives them an enhanced potato flavor. Double frying is a technique sometimes used to make them even crisper. Shoestring fries have a higher surface area to volume ratio compared to normal fries, resulting in a light and crispy texture that makes them highly craveable.
Brief History of Shoestring Potatoes
Some sources cite shoestring potatoes being served as early as the 19th century. However, they didn’t become popular nationwide until the early 1960s when frozen fries started taking off, allowing restaurants to serve fries without having to cut and prep potatoes fresh in-house. With frozen fries, eateries could offer the thin, quick-cooking shoestring cut.
California and Oregon were major producers of frozen fries early on. In the 1960s, food processing company Ore-Ida invented a way to make fries from fresh potatoes, then flash freeze them while still fresh. This innovation allowed the company to ship frozen fries across the country that tasted like they were just prepared. Ore-Ida shoestring fries quickly became popular in diners and burger joints across America throughout the ’60s and ’70s.
Popularity and Variations
Today, shoestring fries are beloved for their ultra-crisp exterior and hot, fluffy interior. They are one of the most popular fried potato varieties in restaurants. Their thin profile gives them a satisfying crunch with every bite.
Some common shoestring fry variations include:
– Cajun shoestring fries – Tossed in Cajun seasoning for a spicy kick
– Garlic parmesan shoestring fries – Topped with garlic and parmesan for rich flavor
– Chili cheese shoestring fries – Smothered in chili and melted cheese
– Greek shoestring fries – Seasoned with Greek seasonings like oregano and lemon
– Old Bay shoestring fries – Seasoned with Old Bay’s signature blend of herbs and spices
Major Shoestring Potato Producers
Though almost any restaurant can make their own shoestring fries from fresh potatoes, most establishments buy pre-made frozen shoestring fries to save time and labor costs. Here are some of the biggest manufacturers producing shoestring fries for restaurants, fast food chains, and consumers:
Ore-Ida
As mentioned, Ore-Ida was instrumental in popularizing frozen shoestring fries starting in the 1960s. They were the first company creating flash frozen French fries that could be shipped to eateries across the country. Today, they are still one of the largest shoestring fry producers, manufacturing fries for restaurants like McDonald’s. Their Tater Tots brand also makes shoestring-shaped tater tots.
McCain Foods
McCain Foods, headquartered in Canada, is one of the world’s biggest manufacturers of frozen potato products including shoestring fries. They create shoestring fries under their retail Signature Cut brand, and also supply restaurants like Wendy’s and Burger King. McCain operates production facilities globally and is known for their crispy, thin fry processing.
Lamb Weston
Lamb Weston, based in Washington state, is another enormouns producer of frozen potato goods including shoestring fries, waffle fries, and other cuts. Their Crispy Crowns extra thin-cut shoestring fries are a popular product. Lamb Weston supplies fries to major chains like McDonald’s and Wendy’s.
Simplot
Simplot is a huge agriculture and food processing company that manufactures frozen shoestring fries for distribution to restaurants and grocers. Their popular foodservice shoestring fry products include cuts like 1/4″ Regular Cut and 3/8″ Medium Cut. J.R. Simplot company was one of the first to supply frozen fries to McDonald’s in the 1960s.
McCain
Based in Canada, McCain Foods is another top producer of frozen shoestring fries for restaurants and consumers under brands like Super Twig Cut and Premium Extra Long Cut. Their state-of-the-art production facilities around the world churn out billions of pounds of frozen fries annually.
Conagra
Conagra is another giant food manufacturer that produces shoestring fries under brands like Alexia and Ore-Ida. Their Alexia Organic Shoestrings and Ore-Ida Extra Crunchy Shoestring Fries can be found in freezer aisles across North America.
Trader Joe’s
Grocery chain Trader Joe’s offers their popular house-brand battered shoestring potatoes, made with real potato slices in a crispy seasoned batter. These are a popular item at their stores and stand out for their extra thin, crunchy batter coating.
Checkers and Rally’s
This fast food chain is renowned for their crispy seasoned shoestring fries. They manufacturer their iconic thin fries at their own production facilities to supply their restaurants. Their fries have developed an almost cult-like following for their crunch and flavor.
Other Producers
Numerous other companies worldwide produce shoestring fries for foodservice and retail sale, including Cavendish Farms, Idahoan Foods, Podravka, Aviko, Farm Frites, and many more. The thin-cut potato profile requires specialized equipment and processing compared to regular fries.
How Shoestring Fries Are Mass Produced
Producing crispy shoestring fries on a massive commercial scale is an intricate multi-step process:
1. Potato Selection
Ideal potatoes varieties like Russet and Burbank are chosen for making shoestrings. Potatoes are carefully inspected, washed, and sorted. Only premium potatoes make the cut.
2. Peeling
Potatoes are first steam-peeled to remove the skins. Peeling barehanded can risk introducing bacteria. The potatoes move through tumblers for gentle peeling.
3. Cutting
Next is cutting using high-speed cutters. Potatoes are trimmed, aligned, and pushed through cutting blades to produce even shoestring strips 1/4 to 1/8 inches. Water jets remove excess starch during cutting.
4. Rinsing
The cut strips are washed again in water to eliminate more starch and prevent them from turning too brown when fried. Removing excess starch results in better adhesion of seasonings.
5. Frying
Shoestrings are par-fried or blanched at around 300°F to cook through but not fully brown. This takes just 1-3 minutes thanks to their thinness. They’re constantly agitated for even cooking.
6. Freezing
The par-fried fries are then quickly frozen using “individual quick freezing” units that freeze each fry separately. This prevents them clumping together. They freeze within minutes.
7. Packaging
The flash frozen shoestrings are packaged into bags, cartons, or plastic containers, then packed into cases and loaded onto pallets. Package sizing ranges from consumer retail packs to bulk restaurant packs.
8. Finish Frying
For foodservice use, the fries are finish-fried on-site at 350°F until golden and crisp. Consumer fries are finish fried at home. The two-step frying seals in flavor and texture.
Quality Control
Strict quality control every step ensures correct sizing, cutting, color, texture, and more. Regular safety and sanitation procedures also minimize risks. Automation has increased efficiency and volume capabilities.
Nutrition Facts of Shoestring Fries
Here is the basic nutrition breakdown for a 5.8 ounce (165 gram) serving of shoestring french fries:
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Fat | 11 g |
| Carbs | 28 g |
| Protein | 3 g |
| Sodium | 270 mg |
As you can see, shoestring fries are high in calories, carbohydrates, and fat. This comes largely from the oil they are fried in. The thin potato slices cook up light and crispy, but oil soaks into all the nooks and crannies.
However, oven-baked shoestring fries have significantly lower fat and calories. Baking uses little to no oil. Air frying shoestrings can also reduce fat intake while still giving crunch.
Cost of Shoestring Fries
Shoestring fries don’t cost substantially more than regular cut fries. Producing the thin strips takes precision cutting and processing, but automation and large-scale production brings down costs. Here are some typical price points:
Restaurant Shoestring Fries
As a side dish at most restaurants, a small order of shoestring fries costs $2-4, while a large may be $4-6. At fast food places, small and medium sizes cost around $1-3. Value menus may have $1 shoestring fry options.
Frozen Grocery Store Fries
At grocery stores, you can find 32 oz (2 lb) bags of frozen shoestring fries for around $4-7 depending on brand. Value brands tend to be towards the lower end, while premium organic brands can cost more. Watch for sales promotions.
Foodservice Frozen Fries
For restaurants buying bulk cases of frozen shoestrings for foodservice, prices are lower. A standard 5 lb foodservice case may cost $15-25. Bulk purchasing can bring this down further. Contract pricing for major chains may be around $10-15 per case.
Homemade Shoestring Fries
Making shoestrings from scratch at home eliminates packaging and transportation costs. The raw potato cost is minimal, often under $1 per pound. However, there is labor time and home deep frying uses lots of oil, which can get expensive. Oven baking at home reduces oil cost.
Global Shoestring Fries Consumption
People around the world love shoestring fries! Here is a look at some of the top global consumers of shoestrings based on statistics from 2019:
| Country | Shoestring Fries Consumed (million lbs/year) |
|---|---|
| United States | 9,010 |
| Canada | 1,110 |
| United Kingdom | 1,050 |
| China | 2,100 |
| Australia | 465 |
| Russia | 1,400 |
| Japan | 1,325 |
As shown, Americans eat by far the most shoestring fries, consuming over 9 billion pounds per year! The popularity of fast food and fried sides in the American diet likely contributes to this massive consumption.
Other major shoestring-loving nations include Canada, UK, China, Australia, Russia, and Japan. Rising incomes and the growth of fast casual dining in developing nations is leading to more shoestring fry consumption globally.
Pre-Cut vs. Fresh-Cut Shoestrings
Both pre-cut, frozen shoestring fries and fries cut fresh in-house from whole potatoes have pros and cons:
Pre-Cut Frozen Shoestrings
Pros:
- Convenient, just bake or fry to finish
- Uniform sizing and shape
- Long frozen shelf life
- Lower labor for restaurants
Cons:
- Can lose some potato flavor from freezing
- Less crisp than fresh-cut
- Pre-cutting can cause oxidation browning
Fresh-Cut Shoestrings
Pros:
- Fresher potato flavor
- Crispier texture
- Custom cut sizes
Cons:
- Takes more time and labor
- Uneven sizing
- No long shelf life
- More waste from imperfect cutting
Many restaurants opt for the convenience of frozen pre-cut shoestrings. But some higher end places still go through the extra work of cutting fries in-house for superior freshness and texture.
Shoestring Frying Oils
Frying is what gives shoestring fries their irresistible crispness. But the oil used makes a big difference in nutrition, flavor, and performance. Here are common frying oils:
Canola Oil
A popular option, canola has mild flavor that doesn’t overpower. It has high heat tolerance and is low in saturated fat. One downside is that it can go rancid faster than more stable oils.
Peanut Oil
Peanut oil is very popular for frying shoestrings. It has a high smoke point and neutral taste. However, people with peanut allergies must avoid fries cooked this way.
Vegetable Oil
Basic vegetable oil blends are common in foodservice for their low cost and versatility. However, flavor and nutrition can lack compared to other options.
Corn Oil
Corn oil withstands frying heat well while lending some sweetness. But it can quickly go rancid after frying due to oxidation.
Soybean Oil
With good stability and neutral flavor, soybean oil is a common choice. But non-GMO, expeller-pressed soy oil is far superior nutritionally over chemically extracted oils.
Grapeseed Oil
Grapeseed frying oil has grown more popular thanks to its clean flavor, light texture, and high heat tolerance. It does tend to be more expensive than other oils.
Avocado Oil
Prized for its very high smoke point and rich flavor, avocado oil makes amazing shoestring fries. But the cost may be prohibitive for some applications.
Conclusion
From Ore-Ida to McCain, major food processing companies provide the bounty of shoestring fries served up in restaurants and homes. Freezing technology enabled these thin fries to spread far and wide. America consumes billions of pounds yearly! While fresh-cut has benefits, pre-cut frozen spuds win on convenience and cost. Oil choice also impacts the final product. So next time you bite into these addictively crunchy fries, appreciate the fine-tuned manufacturing technology that brings them to your plate.