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Shoestring Fries

Shoestring Fries

Shoestring Potatoes

1 1/4 Pounds of Potato (The baking kinds – Idaho Style)
1 1/2 Teaspoon of Dijon Mustard
1 Teaspoon of Sherry Vinegar
1 Garlic Clove (Minced)
3 Tablespoon of Canola Mayo
1 Teaspoon of Parsley (Chopped)
1 Tablespoon of Olive Oil
1/4 Teaspoon of Kosher Salt
Extra: Cooking spray

Start by preheating the oven to 450 degrees then mix the vinegar and garlic to a bowl. Let it sit for 5 minutes then stir in the mayo, dijon mustard and parsley. You want to cut the potatoes in a lengthwise shape about a 1/4″ thick slices then throw it in a bowl and cover it with hot water. Let it sit for about 10 minutes then drain the potatoes. Pat them down with a paper towel so it’s extra dry. Mix the potatoes, oil and salt in the bowl and toss to coat them. Put the potatoes in a single layer on the baking sheet coated with cooking spray. Canola or Vegetable Oil Spray is fine. Bake the shoestring fried for 35 minutes in 450 degree oven heat. Turn them over bake them for another 10 minutes until they are lightly browned and crispy. Don’t forget the sauce and optional some sea salt!

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