Oven-Baked Shoestring Fries
Prepare a steakhouse-worthy feast by pairing these crispy fries with our hanger steak recipe.
- Servings: 4
Source: The Martha Stewart Show, Episode 6111
- 2 russet potatoes (about 1 1/2 pounds), peeled
- 3 tablespoons olive oil, plus more for baking sheets
- Coarse salt and freshly ground pepper
Using a mandoline, cut the potatoes into ultra-thin shapes (or "shoestrings"). You can do this up to four hours ahead; to prevent discoloration, place cut potatoes in a bowl of cold water in the refrigerator until ready to use, then gently pat dry with paper towels.
Preheat oven to 425 degrees. Lightly coat two baking sheets with oil. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Dividing evenly among prepared baking sheets, arrange potatoes in a single layer.
Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper, and serve.