Mystery Shopper Shoestring Fries

Chive blossoms upgrade your vinegar topping.

Crispy Shoestring Fries With Chive-Blossom Vinegar

The vinegar recipe must infuse for two weeks prior to serving. To make the vinegar, you'll need a 24-ounce glass canning jar; vinegar can corrode the metal lids of canning jars, which can be dangerous. Be sure to place a sheet or two of parchment paper under the lid as you seal the jar, or use canning jars with rubber seals and glass lids.

Serves | 4 |

Chive-Blossom Vinegar

  • 1 cup lightly packed chive blossoms, plus more for garnishing fries
  • 1¾ cups white wine vinegar
  • 2 tsp caraway seeds, toasted
  • 1 bay leaf

Crispy Shoestring Fries

  • 4 large Yukon Gold potatoes, washed and peeled
  • 2 to 3 quarts ice water
  • peanut or vegetable oil, for deep-frying
  • sea salt and freshly ground black pepper

| Preparation – Chive-Blossom Vinegar | Lightly crush chive blossoms and place them inside a 24-ounce glass canning jar. Pour vinegar over blossoms, add caraway seeds and bay leaf and seal jar. Store in a cool, dark place for 2 weeks or until flavors have infused.

| Preparation – Crispy Shoestring Fries | Using the julienne blade on a mandoline, slice potatoes into thin matchsticks. Place potatoes in a large bowl of ice water for 15 minutes; remove to a paper towel-lined plate to dry completely. While potatoes are drying, place 4 inches of oil in a large, deep stockpot or Dutch oven, and heat to 350ºF, monitoring heat using a candy thermometer. Carefully drop potatoes into hot oil, a handful at a time, and stir to separate; cook for 3 to 3½ minutes until deep golden brown. Using a spider strainer or slotted spoon, carefully transfer hot fries to a paper-towel lined plate. Repeat with remaining potatoes and season generously with salt and pepper.

| To Serve | Check seasoning and sprinkle chive blossom vinegar generously over top of warm fries. Garnish with finely diced chives and additional whole chive blossoms, if desired; serve warm.

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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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