Steps

1. Peel and thinly slice 2-3 medium potatoes. (Key Tip!) Using a mandoline slicer for thin slicing before cutting into shoestrings is recommended.
   🕒 01:19
2. Arrange the thinly sliced potatoes and cut them into thin strips.
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3. Soak the shoestring-cut potatoes in water to wash away the starch. (Key Tip!) Rinse the potatoes multiple times until the water runs clear to thoroughly remove starch. This prevents them from sticking and ensures crispiness when fried.
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4. Drain the water from the soaked potatoes and pat them dry with paper towels to remove excess surface moisture.
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5. Heat the frying oil to medium-low heat. (Key Tip!) A good indication is when a few potato strands sizzle and bubble for 1-2 seconds when added. Be cautious of the temperature being too high, as it can cause burning.
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6. Fry the dried potatoes in batches. (Key Tip!) Gently separate them with chopsticks while frying until they become crispy.
   🕒 03:22
7. While frying, move the potatoes around, shifting those that have browned to the inside and those that are lighter to the outside, to ensure even cooking. (Key Tip!) Once they start to brown, they can burn quickly, so watch them carefully and remove them when they reach your desired golden-brown color.
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8. Drain the fried potatoes of excess oil.
   🕒 04:31
9. Arrange the fried Crispy Shoestring Fries on a plate and season with salt to taste and pepper to taste.
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10. For an extra flavor boost, sprinkle with Aonori (Dried Green Seaweed) to taste and Grated Cheese to taste, or add other spices as desired for customization.
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