Baked Parmesan Rosemary Shoestring Fries are julienned potatoes seasoned with rosemary and salt, baked to a golden brown, and topped with parmesan cheese. They are so crispy and completely addicting. They will disappear in record time, especially when served with the lemon mayonnaise dipping sauce! I will also let you know how to make these in an air fryer or deep-fry them in oil. You might also love my Air Fryer French Fries.
Ingredients & Substitutions
Potatoes: I used russet potatoes, julienned. Have a bowl of ice water nearby to soak the potato strings for about 10 minutes. Soaking the potatoes in water helps remove excess potato starch, resulting in crispy fries. You could also try this recipe with other varieties of potatoes.
Rosemary: I prefer fresh rosemary in this recipe. However, if you only have dried rosemary on hand, that will still work. But, use only 1 teaspoon of dried rosemary (compared to a tablespoon of fresh).
Dipping Sauce: The lemony mayonnaise-based sauce takes the fries to the next level for your taste buds! Yes, you could enjoy the fries without the sauce, but I highly recommend trying it.
How to Julienne a Potato
To julienne potatoes, start by washing and drying the potatoes. Using a sharp knife and cutting board, first cut off the rounded edges of the potato to create a rectangular shape. Then, cut the potato lengthwise into 1/8-inch thick sheets. Stack the sheets on top of each other, and cut lengthwise again into thin, matchstick-sized strips. This method is perfect for julienning potatoes for dishes like potato salads, gratins, and French fries. If you want a more precise and uniform cut, you can use a mandoline or julienne peeler.
Storing & Reheating Parmesan Rosemary Shoestring Fries
To store leftover french fries, place them in an airtight container and store them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, you have a few options for reheating:
- Preheat your oven to 425°F and place the fries on a baking sheet. Bake for 8-10 minutes or until they are heated through and crispy again.
- Preheat your air fryer to 400°F and place the fries in the basket of the air fryer. Cook for 3-5 minutes, or until they are heated through and crispy again, shaking the basket occasionally for even heating.
- Reheat them on the stovetop over medium heat for a couple of minutes, until heated through and crispy again.
I would not recommend heating the fries in the microwave; they will not be as crispy as the other methods.
Baked Parmesan Rosemary Shoestring Fries
- 1 ½ pounds russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely minced
- ½ teaspoon kosher salt, or to taste
- ½ cup (50 g) parmesan cheese, grated
Dipping Sauce (optional)
- ½ cup (116 g) mayonnaise
- 1 tablespoon parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic, minced
- 1 pinch kosher salt
- Preheat oven to 425°F and line two baking sheets with parchment paper.
- Julienne the potatoes. Add the potato strings to a bowl of ice water for 10 minutes. After 10 minutes, drain the water, pat the potatoes dry, and add them to a large mixing bowl.
- Top the potato strings with olive oil, rosemary, and salt, tossing to coat.
- Divide the potato strings equally among the baking sheets, arranging them into a single layer.
- Bake for 35-40 minutes, or until crispy and golden. Transfer to a serving dish.
- Sprinkle the fries with parmesan cheese.
- In a medium bowl, mix together all the ingredients. Store the dip in the refrigerator until ready to use.
- Serve fries with the dipping sauce.
Air Fryer Method:To make these shoestring fries in an air fryer, follow the instructions of coating the potatoes with olive oil and sprinkling them with rosemary and salt. Then, instead of baking them in the oven, place the potato strips into the basket of your air fryer in a single layer, working in batches as needed. Air fry for about 15 minutes at 400°F, flipping them halfway through the cooking time.
Frying Method:To deep fry potatoes, heat a few inches of vegetable or canola oil in a pan to 350°F. Add the potatoes, making sure not to overcrowd the pan, and fry for 2-3 minutes or until they reach your desired level of crispiness. Remove the fries from the pan and place them on a plate lined with paper towels. Sprinkle with rosemary and salt. If making multiple batches, ensure the oil has returned to 350°F before adding more potatoes.
Did you make this recipe?
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Photography by The PKP Way.