You've been forewarned: you will eat the entire plate of these shoestring fries. They're the perfect balance of crisp and soft, and paired with an irresistible lemon garlic mayo for dipping. Have them as a side dish for dinner, or enjoy them with breakfast!
Ingredients
1 ½lbRusset potatoes
3tablespoonsolive oil
1tablespoonfresh rosemary, finely minced
½teaspoonsea salt, or to taste
½cupgrated parmesan cheese
Chopped parsley, to serve
Lemon Garlic Mayonnaise
½ cupmayonnaise
1teaspoonlemon zest
1tablespoonlemon juice, fresh is best!
1mediumgarlic clove, finely minced
1pinchsea salt
Instructions
To make the lemon garlic mayonnaise, stir the ingredients together in a small bowl. Set it aside in your fridge until you are ready to serve it.
½ cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 medium garlic clove, 1 pinch sea salt
Preheat the oven to 425 degrees Fahrenheit. Line 2 - 13"x18" baking sheets with parchment paper. Scrub the potatoes and dry them well. There's no need to peel them. Use the julienne blade on your mandoline to cut the potatoes into thin strips. Place the strips into a large bowl, add the olive oil, rosemary, and salt, and toss to coat well.
1 ½ lb Russet potatoes, 3 tablespoons olive oil, 1 tablespoon fresh rosemary, ½ teaspoon sea salt
Divide the fries between the two baking sheets and place them into the oven. Cook for 20 minutes then remove the pans from the oven and flip the fries with a pair of tongs. Return the fries to the oven 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 and parsley.