Shoestring Fries with Garlicky Dijon Mayo

recipe
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.

Yield:

4 servings (serving size: about 1 cup fries and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 180
Caloriesfromfat 0.0 %
Fat 7 g
Satfat 0.5 g
Monofat 4.3 g
Polyfat 1.5 g
Protein 3.2 g
Carbohydrate 26.2 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 233 mg
Calcium 21 mg

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

Preparation

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.

Maureen Callahan,

Cooking Light

January 2009
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