Oven-Baked Shoestring Fries
These delicate, crunchy fries are the perfect French bistro-inspired accompaniment to our Hanger Steak with Shallots.
- Total Time:
- Servings: 4
Photography: Beatriz Da Costa
Source: Martha Stewart Living, March 2006
- Vegetable-oil cooking spray
- 2 medium russet potatoes (about 1 1/2 pounds), cut into matchsticks
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.
Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.
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.