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Shoestring Fries with Garlicky Dijon Mayo

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

Nutrition 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

How to Make It

  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.