What is the term for very thin French fries?

Very thin French fries are called shoestring fries. The name describes their narrow, string-like shape, distinguishing them from thicker steak fries, wedge fries, and other cuts.

Shoestring fries are usually cut into strips only a few millimetres wide. Their high surface-area-to-potato ratio makes them cook quickly and develop a crisp texture, although they can become over-browned faster than thicker fries. Some versions are made with a knife, mandoline, or specialized cutter.

The style is closely related to French terms such as pommes paille, meaning “straw potatoes,” and pommes allumettes, meaning “matchstick potatoes.” In English-speaking restaurants, however, “shoestring fries” is the standard menu term.

They are sometimes confused with potato sticks, a packaged snack made from extremely thin fried potato pieces. Shoestring fries are generally served hot as a side dish, while potato sticks are commonly sold as a shelf-stable snack. Their fine cut also makes them popular as toppings for burgers, salads, and loaded fries.