Shoestring fries, known in Chile as “papas al hilo” or “papas hilo,” are one of the many ways to enjoy fried potatoes, usually served as a lighter appetizer but hugely popular as a topping for hot dogs or hamburgers.
Their thin, thread-like cut makes them fry up extra crisp in just a few minutes, and a light sprinkle of sea salt or smoked merkén is often all they need.
How to Make Shoestring Fries?
Papas al hilo are a delicious, versatile side, quick and easy to make, ideal alongside sandwiches, hot dogs, or grilled meats.
Nutritional Information
Each serving of shoestring fries contains approximately 280 kcal, 3 g of protein, 18 g of fat, 28 g of carbohydrates, 3 g of fiber, 1 g of sugars, 0 mg of cholesterol, and 250 mg of sodium. (*)
(*) Values may vary depending on ingredients and portion sizes.
Homemade Papas al Hilo Recipe
Prep time: 30 minutes
Cook time: 20 minutes
Servings: 4 people
Ingredients
- 4 large potatoes
- 500 ml frying oil
- Sea salt
- Merkén (optional)
Instructions
- Wash the potatoes well, peel completely, and remove any damaged spots, rinse in cold water, and set aside. Using a fine-cut mandoline, gently press and shred the potatoes into thin strands that hold their shape; repeat with all the potatoes, rinse under cold water to remove excess starch, and pat dry gently with paper towel.
- In a large pot or fryer, add enough oil and heat over high heat to about 160 to 170°C (320 to 338°F), ideally checking the temperature with a kitchen thermometer. Add the potatoes, in a quantity that doesn’t exceed the oil’s surface, stir gently with a spider strainer so they don’t stick together, and fry for about 5 minutes or until golden, watching that they don’t burn.
- Remove and drain on paper towel, sprinkle with a little sea salt to taste, and repeat the process until all the potatoes are fried. Serve the shoestring fries right away, optionally sprinkled with a pinch of merkén, on their own as a snack or as a side for hot dogs, burgers, or other main dishes.
Additional Tips
Cut By Hand for More Control
While a mandoline is the fastest, most efficient option, if you’d rather adjust the thickness manually, slice the potatoes and, with a sharp knife, cut them lengthwise to your preferred width.
Try the Oven-Baked Version
Optionally, use the oven-baked technique, drizzling a little olive oil over the base and cooking at 200°C for about 15 minutes.
Rinse the Potatoes Thoroughly
Rinsing is essential to remove excess surface starch. If skipped, the starch makes the potatoes stick together while frying and turn out gummy instead of crisp.
| Substitution | Use instead of | Effect |
|---|---|---|
| Baking at 200°C for 15 minutes | Deep frying | Lighter, less oily result |
| Sunflower or canola oil | Other frying oils | High smoke point, lighter final product |
| Smoked paprika | Merkén | Similar smoky note, milder heat |
| Russet or Desiree potatoes | Other potato varieties | Crispier texture, less oil absorption |
Frequently Asked Questions (FAQs)
1. What’s the best type of potato for this cut?
Potatoes with high starch and low water content are recommended, like Desiree or Patagonia (similar to Russet), since they give a crispier texture and absorb less oil.
2. Why is it crucial to rinse the potatoes several times before frying?
Rinsing is essential to remove excess surface starch. If skipped, the starch makes the potatoes stick together while frying and turn out gummy instead of crisp.
3. What’s the most effective way to dry the potatoes before frying?
After draining, spread them in a single layer on a clean kitchen towel or paper towel. The key is getting them as dry as possible, since moisture lowers the oil’s temperature and causes dangerous splattering.
4. How are shoestring fries typically used?
They’re usually served as a crispy topping for burgers, hot dogs, or sandwiches, adding texture and flavor. They’re also great for garnishing gourmet dishes like tartare, ceviche, or poached egg plates, adding textural contrast.
History of Fried Potatoes
A recent historical discovery claims that the earliest written reference to fried potatoes on record comes from Chile, based on the manuscript “Cautiverio Feliz” (1673) by Francisco Núñez de Pineda. Documents describing his captivity among the Mapuche people in what’s now Nacimiento (Biobío Region), dated around 1629, describe finely cut potatoes cooked in animal fat or seed oil, considered the oldest known reference to a dish resembling fried potatoes.
Did You Know?
A vegetable oil with a high smoke point, like sunflower or canola oil, is recommended, since they can reach the ideal frying temperature without breaking down, resulting in a lighter final product.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean French Fries in Pork Lard
- Chilean Loaded Fries
- Chilean Papas Bravas al Merkén
- Chilean Stuffed Potatoes
