Shoestring potatoes are potatoes which have been julienne cut and deep fried so that they are crispy. They are commonly eaten as a snack food, much like potato chips, although they may also be served like French fries. They are also sometimes called potato sticks, depending on the region of the world that they are found in. Many markets carry shoestring potatoes in their snack aisles, and they can also be made at home with the assistance of a deep fryer.

The name is a reference to their extremely narrow width, which is indeed akin to a shoestring. The length of shoestring potatoes can vary quite widely. Because they are so thin, shoestring potatoes fry all the way through when they are cooked, unlike French fries, which tend to have a more tender central portion. Because they are fried all the way through, shoestring potatoes will keep well if they are handled properly.

After deep frying, the shoestring potatoes will be allowed to completely dry if they are going to be eaten cold as a snack food. When they are packaged for sale, shoestring potatoes are often put into airtight cans or foil bags. Once opened, the shoestring potatoes need to be eaten quickly, or they will start to go stale. They do tend to be rather high in fat, since they are deep fried, and they are also often heavily salted as well. Typically, a small serving carries a large number of calories, making shoestring potatoes a food which should be eaten in moderation..

Some producers make a variant on shoestring potatoes with other vegetables such as carrots and yams. In other cases, multicolored potatoes are used for variation. These shoestring potatoes are multicolored, and have a wider range of flavors which some consumers find enjoyable. Despite the diversity in ingredients, these variants are equally high in fat, and they usually do not differ substantially in nutritional value from conventional shoestring potatoes.

Some restaurants also offer shoestring potatoes, usually as an alternative to French fries. In this case, they are generally served hot, and they may be slightly less crunchy than their cooled and packaged versions. It is also possible to make the food at home, although a large deep fryer is recommended, since it will allow the potatoes to spread out as they are cooked. In either case, the potatoes are usually cut on a mandoline, to ensure that the cuts are even and precise, so that they will be cooked all the way through to crispy perfection.