Back to Oven-Baked Shoestring Fries All Reviews for Oven-Baked Shoestring Fries - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 4 la101855a_0306_fries.jpg
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4 la101855a_0306_fries.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
la101855a_0306_fries.jpg
la101855a_0306_fries.jpg
Ingredients
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
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.
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.
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 (3)
Add Rating & Review 50 Ratings 5 star values: 8 4 star values: 8 3 star values: 24 2 star values: 7 1 star values: 3
Reviews (3)
Add Rating & Review 50 Ratings 5 star values: 8 4 star values: 8 3 star values: 24 2 star values: 7 1 star values: 3
Add Rating & Review
50 Ratings 5 star values: 8 4 star values: 8 3 star values: 24 2 star values: 7 1 star values: 3
50 Ratings 5 star values: 8 4 star values: 8 3 star values: 24 2 star values: 7 1 star values: 3
50 Ratings 5 star values: 8 4 star values: 8 3 star values: 24 2 star values: 7 1 star values: 3
5 star values: 8 4 star values: 8 3 star values: 24 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: Unrated 03/17/2011 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. Martha Stewart Member Rating: Unrated 03/16/2011 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. Martha Stewart Member Rating: Unrated 03/14/2011 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!Martha Stewart Member
Rating: Unrated 03/17/2011
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.
Rating: Unrated
Rating: Unrated 03/16/2011
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.
Rating: Unrated 03/14/2011
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!
All Reviews for Oven-Baked Shoestring Fries
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Oven-Baked Shoestring Fries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
