Shoestring Fries with Garlicky Dijon Mayo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cutting potatoes into thin strips, soaking them in hot water, and cooking at high heat makes for a crisp texture without much fat. Instead of ketchup, we enjoyed dipping the fries in this tangy sauce, a riff on aioli. Ingredients:
1 teaspoon sherry vinegar |
1 large garlic clove, minced |
3 tablespoons canola mayonnaise |
1 1/2 teaspoons whole-grain dijon mustard |
1 teaspoon chopped fresh parsley |
1 1/4 pounds baking potatoes |
1 tablespoon olive oil |
1/4 teaspoon kosher salt |
cooking spray |
Directions:
1. Preheat oven to 450°.
2. Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise, mustard, and parsley.
3. Cut potatoes lengthwise into 1/4-inch-thick slices; stack slices and cut lengthwise into 1/4-inch-thick strips. Place in a large bowl; cover with hot water. Let stand 10 minutes. Drain potatoes; pat dry with paper towels. Combine potatoes, oil, and salt in a large bowl; toss gently to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 35 minutes; carefully turn over and bake an additional 10 minutes or until lightly browned. Serve with sauce.
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