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Shoestring Fries with Garlicky Dijon Mayo

Shoestring Fries with Garlicky Dijon Mayo

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.

Cooking Light JANUARY 2009

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

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.

Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 0.0%
  • Fat: 7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 3.2g
  • Carbohydrate: 26.2g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 233mg
  • Calcium: 21mg
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Shoestring Fries with Garlicky Dijon Mayo recipe

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