Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are ultra-thin, shoestring-cut potatoes, flash-frozen after a light fry and then crisped up in the oven. They deliver a satisfyingly light, shattering crunch with a fluffy interior, offering a classic salty, savory potato flavor. Nutritionally, they are a moderate-energy source of carbohydrates, with a notable amount of fiber for a fried potato product.
Calorie split: 6% protein · 64% carbs · 31% fat
↓ Full nutrition💚 Why it's loved
People adore them for their incredibly satisfying, delicate crunch that shatters with each bite, delivering pure, salty potato flavor. Their versatility makes them a beloved canvas for dipping sauces, seasonings, or as a crispy topping for dishes like poutine or chili cheese fries.
⚠️ Watch-outs & how to enjoy it better
The added salt and refined starch can contribute to blood-sugar spikes and increased sodium intake. To counteract this, pair them with a protein like grilled chicken or a healthy fat like avocado, and practice portion control by measuring a single serving. Their high surface area can also absorb more oil if overcooked.
Key benefits
- Provides quick energy from complex carbohydrates
- Contains dietary fiber for digestive health
- Offers a convenient, fast-cooking meal or side option
- Source of potassium, an essential electrolyte
- Lower in fat than deep-fried restaurant fries due to oven preparation
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'shoestring' cut is named for its resemblance to old-fashioned, thin waxed laces, and its high surface-area-to-volume ratio is what allows it to achieve an exceptionally crispy texture even when oven-heated from frozen.
Full nutrition (USDA data · scales with serving)
| Water | 56.6 g |
| Energy | 194 kcal |
| Energy | 813 kj |
| Protein | 2.9 g |
| Total lipid (fat) | 6.8 g |
| Ash | 2.1 g |
| Carbohydrate, by difference | 31.7 g |
| Fiber, total dietary | 2.8 g |
| Total Sugars | 0.31 g |
| Sucrose | 0.21 g |
| Glucose | 0.10 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 23.1 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.80 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 112 mg |
| Potassium, K | 505 mg |
| Sodium, Na | 400 mg |
| Zinc, Zn | 0.43 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.19 mg |
| Selenium, Se | 0.60 ug |
| Vitamin C, total ascorbic acid | 14.2 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.03 mg |
| Niacin | 2.3 mg |
| Pantothenic acid | 0.55 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 33.0 ug |
| Folate, food | 33.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 17.0 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.49 mg |
| Tocopherol, delta | 0.65 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.7 ug |
| Vitamin K (Dihydrophylloquinone) | 19.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.68 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.54 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.02 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.34 g |
| PUFA 18:2 | 0.32 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.03 g |
| Threonine | 0.10 g |
| Isoleucine | 0.10 g |
| Leucine | 0.17 g |
| Lysine | 0.17 g |
| Methionine | 0.05 g |
| Cystine | 0.05 g |
| Phenylalanine | 0.12 g |
| Tyrosine | 0.10 g |
| Valine | 0.16 g |
| Arginine | 0.17 g |
| Histidine | 0.06 g |
| Alanine | 0.12 g |
| Aspartic acid | 0.64 g |
| Glutamic acid | 0.52 g |
| Glycine | 0.10 g |
| Proline | 0.11 g |
| Serine | 0.13 g |
FAQ
Why are my oven-baked shoestring fries not getting crispy?
Ensure the oven is fully preheated to a high temperature (around 425°F/220°C). Spread the fries in a single layer on a baking sheet without overcrowding, and use a light mist of oil to promote browning.
Are these healthier than deep-fried fast-food fries?
Generally, yes. Oven-heating uses significantly less added oil than deep-frying, resulting in a lower fat and calorie content per serving. However, they are still a processed food with added salt.
Can I reheat leftover shoestring fries to make them crispy again?
Yes, the best method is to reheat them in a single layer on a baking sheet in a hot oven or toaster oven for 5-10 minutes. Avoid the microwave, which will make them steam and become soggy.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.94 kcal/g · 6% calories from protein · 2.8 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.79 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.