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Oven-Baked Shoestring Fries

Using a mandoline to cut the potatoes into ultra-thin shapes (or "shoestrings") is quick and easy. You can do so 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. Pair with Hanger Steak for a complete meal. This recipe was also featured in "Martha Stewart's Dinner at Home."

  • Servings: 4

Source: Dinner at Home, 2009

Ingredients

  • 2 russet potatoes (about 1 1/2 pounds), peeled
  • 3 tablespoons olive oil, plus more for baking sheets
  • Coarse salt and freshly ground pepper

Directions

  1. 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.

  2. 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.

  3. 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.

Reviews (3)

  • sputchinski 17 Mar, 2011

    I agree with farmgirlgourmet. You definitely have to cook them longer than suggested. I put 30-40 in my recipe file. Maybe if they were crispy on the ends and soggy in the middle they weren't cut small enough? Just a thought. I used an vadalia onion chop wizzard instead of my mandolin to ensure all the fries were cut 1/4" thickness. I also left the peel on. The whole family said these are the new go to fries in our house.

  • farmgirlgourmet 16 Mar, 2011

    Made these tonight and would say that you definitely need to cook them longer than 18 to 20. Mine were more like 30-35. Even then some where soggy. The kids enjoyed though.

  • marialynn100 14 Mar, 2011

    This recipe is tougher than it looks. I had doubts about how successful it could be and was sadly correct. Fries on the outer edge burned and those in center remained soggy. Too bad!

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