Rating: 3.5 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4

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.

Maureen Callahan
Recipe by Cooking Light January 2009

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

180 calories; calories from fat 0%; fat 7g; saturated fat 0.5g; mono fat 4.3g; poly fat 1.5g; protein 3.2g; carbohydrates 26.2g; fiber 1.9g; cholesterol 0mg; iron 1.3mg; sodium 233mg; calcium 21mg.
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