Lemon-parm Shoestring Fries Recipe

Inspired by 312 Chicago

Time1h

Serves4

EVOO, Chives, Fresh Grated Parmesan, Ketchup, Malted Garlic Dip

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Ingredients

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1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin shoestring slices using a knife or a mandoline for even thickness.
2
Soak the Potatoes
Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.
3
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it is hot enough to crisp the fries.
4
Dry and Season the Potatoes
After soaking, drain the potatoes and pat them dry with a clean kitchen towel. In a large bowl, toss the dried potatoes with EVOO, salt, and black pepper.
5
Bake the Fries
Spread the seasoned potato strips in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through, until golden brown and crispy.
6
Add Chives and Parmesan
Once the fries are done baking, remove them from the oven and immediately sprinkle the fresh grated Parmesan and chopped chives over the hot fries.
7
Serve
Serve the lemon-parm shoestring fries hot with ketchup and malted garlic dip on the side for dipping.