By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
2023 cal · 57 min
Nigella Lawson's Spiralized Shoestring Fries
Recipe GLPReebc85f9415c09
Crispy, golden shoestring fries made by spiralizing fresh potatoes and deep-frying them to perfection. These thin, delicate fries are seasoned simply with sea salt for a classic side dish or light snack.
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Ingredients
1 pound potatoes (such as Yukon Gold), peeled
4 cups vegetable oil, for deep frying
to taste Sea salt flakes or kosher salt, to taste
Directions
Peel the potatoes and pat them dry with paper towels. Using a spiralizer or vegetable spiralizer tool, create long, thin shoestring-like strands from the potatoes.
Place the spiralized potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. Drain and pat completely dry with paper towels.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. The oil should be hot enough that a small piece of potato sizzles immediately when added.
Working in small batches to avoid overcrowding, carefully add the dried spiralized potatoes to the hot oil. Fry for 2-3 minutes until they turn golden brown and crispy.
Using a slotted spoon or spider skimmer, remove the fries from the oil and transfer them to a paper towel-lined plate to drain excess oil.
While still warm, season the fries with sea salt flakes or kosher salt to taste. Serve immediately while they are at their crispiest.
Comments
Potatoes, oil, and salt are stocked everywhere in Charlotte—no special trip needed. At roughly 50 cents per serving, this is genuinely cheap eating. The stated 57 minutes is honest if you count cooling time after frying, though active work is closer to 15 minutes; that's fair disclosure. The catch is that spiralized fries are a same-night dish that does not reheat well, and the constant attention required for oil temperature and batch frying makes this less of a weeknight workhorse than a fun side for when you have time.
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