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Oven-Baked Shoestring Fries

Recipe photo courtesy of Beatriz Da Costa

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

Source: Martha Stewart Living, March 2006
Total Time Prep Servings



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.

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How would you rate this recipe?
  • 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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