Best Shoestring Potatoes With Garlic Mayo Recipes

BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC

Steps:

• 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.
• Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.

OVEN-BAKED SHOESTRING FRIES

Steps:

• 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.

SHOESTRING FRIES WITH TRUFFLE AIOLI

Steps:

• Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F.
• Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep the potatoes in water until you're ready to fry.
• For the aioli: Whisk together the mayonnaise, sour cream, truffle oil, garlic, lemon zest and salt and pepper to taste in a bowl. Refrigerate or set aside until ready to use.
• Transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them. I like to use a kitchen towel for this too; whatever gets them the driest.
• Fry the shoestrings in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with some of the chopped herbs, a drizzle of the truffle oil and salt to taste. Transfer to a paper-towel-lined baking sheet. Serve with the truffle aioli.

SPANISH TAPAS POTATOES IN GARLIC MAYONNAISE

Steps:

• Peel the potatoes and boil in salted water for approx 20 mins check that the potatoes are done then drain and leave to cool.
• In a bowl mix the mayonnaise, chopped parsley, crushed garlic, and paprika.
• Once the potatoes have cooled, chop them into small chunks (2x2cm).
• Add the potatoes to the garlic mayonnaise and mix well.
• Leave in the fridge for 30 mins before serving at room temperature.