Recipe courtesy of Kimberly Schlapman
Shoestring Potatoes with Garlic Mayo
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 35
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 352
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
Canola oil, for frying
3 large Idaho potatoes, peeled
1/2 cup mayonnaise
2 tablespoons minced garlic
1 tablespoon lemon juice
Salt and freshly ground black pepper
Directions
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Line a sheet tray with paper towels.
- Cut the potatoes using the thin julienne attachment of a mandolin. Rinse the potatoes in water, then spin dry in a salad spinner. Make sure the potatoes are dry so they don't spatter in the hot oil. Fry in batches until crisp, 4 to 5 minutes. Remove the cooked fries with a slotted spoon and drain on the prepared sheet tray. Season with salt immediately. Make sure the oil heats back to 365 degrees F between batches of fries. Repeat for the remaining potatoes.
- In a bowl, mix the mayonnaise, garlic and lemon juice. Season with salt and pepper. Serve with the fries.