These Parmesan Rosemary Shoestring Fries are crispy, soft and delicious! This Lemony Garlic Mayo is so light and fresh. You’ll eat the entire plate!
- 1 ½ lb. Russet potatoes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely minced fresh rosemary
- ½ teaspoon sea salt, or to taste
- ½ cup freshly grated parmesan cheese
- Chopped parsley, for garnish
For the mayo:
- ½ cup mayonnaise (do NOT use Miracle Whip)
- Zest from 1 lemon – a Microplane works great here
- 1 tablespoon fresh lemon juice
- 1 medium garlic clove, grated with a Microplane or very finely minced
- A pinch of sea salt
- Preheat the oven to 425 degrees. Line 2 – 13″x18″ baking sheets with parchment paper.
- Scrub the potatoes and dry them well. There’s no need to peel them. Using a ⅛” blade on your mandolin cut the potatoes into julienne strips. Place the strips into a large bowl, add the olive oil and rosemary and toss to coat well.
- Divide the fries between the two prepared baking sheets and place them in the oven. Cook for 20 minutes then remove the pans from the oven flip the fries with a pair of tongs. Return the fries to the oven and put the pans on opposite racks (the one that was on the top put it on the bottom).
- Cook the fries for another 10-15 minutes but check the fries every 5 minutes and remove any that are quite brown.
- The fries are done when about half of them are crispy and brown. Remove the fries from the oven, add any fries you had removed earlier and sprinkle them with the parmesan cheese.
While the fries are baking prepare the mayo
- Whisk together all the ingredients for the mayo in a small bowl. Set it aside in your fridge until you are ready to serve it.