In this baked version of shoestring potatoes, the texture of the fries varies — some are crisp and some soft, but all are delicious.
Recipe information
Yield
Makes 4 servings
Ingredients
4 medium russet potatoes (about 1 3/4 pounds), unpeeled
2 tablespoons canola oil
1/4 cup chopped fresh parsley
2 garlic cloves, minced
Coarse salt
Preparation
Step 1
Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
Step 2
Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
Nutrition Per Serving
Per serving: calories
223; total fat
7 g; saturated fat
0.5 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
