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.
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
How to Make It
Preheat oven to 450°.
Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise, mustard, and parsley.
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.
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.
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.
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