Shoestring Fries with Garlicky Dijon Mayo

  • carolfitz Posted: 03/18/09
    Worthy of a Special Occasion

    We used a mix, one sweet potato and one baking potato. Took less than 30min. to bake. Liked the mayo dip. Served with CL's companion Smothered Steak Burgers. Pretty good.

  • Krawdad Posted: 02/18/09
    Worthy of a Special Occasion

    Tast great but cut the baking time to 25 min.

  • shemes Posted: 01/28/09
    Worthy of a Special Occasion

    I would have to agree. I tried this and mine were way past done at 30 minutes. Will try again and shorten baking time or cut fries thicker.

  • ChetandTanya Posted: 01/18/09
    Worthy of a Special Occasion

    I think there's a mistake in this recipe. Roasting as called for is way too long at the temperature stated. 20 or 25 min. might be more like it. My first try resulted in way overbaked shoestrings - brown & dried out. I'll be trying again with shorter cooking time.

  • swhiteca Posted: 02/01/09
    Worthy of a Special Occasion

    I cut potatoes into 1/2-inch pieces (larger than called for in recipe) and the timing was fine. I won't ever fry potatoes again....my family was very happy with these baked fries.

  • Naturalmom Posted: 02/20/09
    Worthy of a Special Occasion

    Wish I had read the reviews before cooking. Fries were borderline burnt after 35 min.

  • echarest Posted: 04/01/10
    Worthy of a Special Occasion

    I guess I am still a traditionalist and like ketchup with my fries. I want to try the mayo on a sandwich

  • KMartinez Posted: 05/04/10
    Worthy of a Special Occasion

    We love this recipe! I've made it at least four times already.

  • JIMMIC Posted: 03/11/10
    Worthy of a Special Occasion

    Great taste, I added a little extra salt. I lowered the oven temp to 435 because I was also cvooking the Buttermilk Oven-Fried Chicken at the same time. The chicken was right on the money, the fries were not crisp, however they had a great taste, with the Dijon Mayo.

  • jact9799 Posted: 03/22/14
    Worthy of a Special Occasion

    I have made this recipe for years and always receive compliments. The aioli sauce is what takes it to the next level. We love garlic so sometimes I'll be generous with the garlic. Yummy!

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