Tuesday, May 17, 2005

Shoestring Fries with Garlicky Dijon Mayo

Shoestring Fries with Garlicky Dijon Mayo (Adapted from CL)

1 teaspoon sherry vinegar
1 large garlic clove, minced
3 tablespoons mayonnaise
1 1/2 teaspoons grainy Dijon mustard
1 teaspoon chopped fresh parsley
1 1/4 pounds russet potatoes
1 1/2 tablespoons olive oil
1/4 teaspoon salt

Preheat oven to 450 degrees.

In a small bowl, stir together vinegar and garlic - set aside for 5 minutes. Add mayonnaise, mustard and parsley - stir until combined, then cover and set aside in the refrigerator until serving.

Slice potatoes lengthwise into 1/4" thick planks. Slice each plank into 1/4" thick strips. Set sliced potatoes into a large bowl and cover with hot water - set aside to stand for 10 minutes. Drain well and dry potatoes with paper towels.

Meanwhile, place a large baking sheet coated with cooking spray into the oven to heat for 5 minutes.

In a large bowl, add potatoes - drizzle with oil and season with salt, tossing well to combine. Combine potatoes, oil, and salt in a large bowl; toss gently to coat. Remove baking sheet from the oven and add potatoes on top - carefully arrange potatoes into a single layer.

Place back into the oven and bake, turning potatoes over after 20 minutes, until golden brown, about 25 to 35 minutes in total - season with additional salt, if desired. Serve with sauce on the side.

Makes about 4 servings.

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