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Oven-Baked Shoestring Fries

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These delicate, crunchy fries are the perfect French bistro-inspired accompaniment to our Hanger Steak with Shallots.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Beatriz Da Costa

Source: Martha Stewart Living, March 2006

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  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.

Cook's Notes

Using a mandoline to slice the potatoes is quick and easy. You can do so up to four hours ahead; to prevent browning, place matchsticks in a bowl of cold water in the refrigerator until ready to use, then gently pat them dry with paper towels.

Reviews Add a comment

  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply