I love copycat recipes, especially when they turn out as amazing as these Copycat Ruth’s Chris Shoestring Fries recipe!! I then like sharing them over at AllFreeCopycatRecipes!! These delicious shoestring fries are light and crispy, salted to perfection, and just a hint of parsley. This recipe is very attainable with the use of a mandolin. A must-have appliance for many, many uses. It is inexpensive to purchase, but get a sturdy one that will last a long time and not fall apart quickly. One that stands on its’ own is the best!
Ruths’ Chris has some fabulous dishes; we have been there quite a few times for a special delicious meal! Not only are their steaks wonderful, but their sides are crazy good, too!!
Don’t you just want to stick your hand in and grab one of these delicious fries? Amber and her tutor were the samplers for this dish, and they were gone in no time. A great french fry, if cooked in oil, is also vegetarian, vegan and gluten free, so almost anyone can indulge in this treat on occasion. Imagine these served with a big juicy steak!! You would get rave reviews, and they are not hard to make with the right equipment.
Ken made these delicious Copycat Ruth’s Chris Shoestring Fries for us. He has been doing a lot of the recipe execution lately. I come up with the ideas and the recipe and he happily follows through with it. He enjoys being in the kitchen very much. For a lot of our frying, we don’t pull out the big deep fryer, but actually, a wok works great! It is deep and heats quickly.
Copycat Ruth’s Chris Shoestring Fries
Ingredients
- 1 medium potato peeled
- Canola oil for frying
- Sea salt to taste
- Parsley very finely chopped
Instructions
- Heat oil in a wok to 350F. Using a mandolin, slice potatoes into shoestring fries and pat dry. Cook in batches until golden brown and crispy. Toss gently with salt and parsley and serve immediately.
Nutrition
Another hugely popular copycat recipe from Ruth’s Chris is this Copycat Ruth’s Chris Sweet Potato Casserole. This one is absolutely scrumptious and can be served at so many different times all year long. Think of it for a special night with a gorgeous steak, or at Easter with ham, Thanksgiving with turkey, Christmas with all the fixins’. The list goes on and on, a widely successful recipe!!
Enjoy these two recipes; I have more in the works to share with you soon!!
Comments & Reviews
Hannah says
How do you get the potatoes cut so thinly?
Tara Noland says
It is a setting on the mandoline, very easy to do and so delicious too!
Kayle (The Cooking Actress) says
THESE FRIES ARE EVERYTHING! oh my woooorrrd
Kayle (The Cooking Actress) says
THESE FRIES ARE EVERYTHING! oh my woooorrrd
Jill says
This looks easy peasy! I wonder if you could use a box grater to shred the potato? Did you dry the potato before putting it in the hot oil?
Tara Noland says
You wouldn’t get the long thin shreds with a box grater. It would be more like hashbrowns. In the instructions it says to pat dry after shredding, this will give you a crisper result.
Linda Mast says
I’m not able to print this recipe. I’d love to try this! Can you help me out with the printing function?
Tara Noland says
Do you see the print button under the square picture in the recipe card?
Tara Noland says
If for some reason that won’t work for you, you can copy and paste into a word document if you are on a PC.
Jill says
This looks easy peasy! I wonder if you could use a box grater to shred the potato? Did you dry the potato before putting it in the hot oil?