A cross between hash browns and french fries, these baked parmesan rosemary shoestring fries are so crispy and completely addicting. They will disappear in record time, especially when served with the lemon mayonnaise dipping sauce! Shoestring fries are delicious as a snack but even better as a crunchy topping over casseroles and mashed potatoes. I like to use it when I make Ham and Cheese Breakfast Casserole!
Baked Parmesan Rosemary Shoestring Fries
When it comes to side dishes, this is the next one you need! Julienned potatoes are seasoned and then baked (not fried!) to a perfect crisp and then dipped in a citrus based dipping sauce. I love to make these as a side on cheeseburger night! They also make the perfect side for breakfast, try them on these with these ham egg and cheese breakfast sandwiches, or go crazy and put them right on top of the cheese!
How to Make Baked Parmesan Rosemary Shoestring Fries
A traditional shoestring fry is typically deep fried. I think that takes away some of the natural potato flavors that I love, so I always bake mine. A side benefit is that you don’t have to use all of that oil so they are a bit better for you! My biggest tip when making these is to take your time. If you crowd the shoestring fries together on the pan they won’t crisp us as nice. So give them room to breathe and work in batches.
How to Julienne a Potato
You may not think that the method in which you cut your potatoes makes a difference, but I am here to tell you that it does. Cutting something that is round, to begin with, can prove to be quite difficult. To begin, I cut down the rounded sides and make a rectangle with the potato. Then, lengthwise, I cut down the potato into about 1/8 inch sheets. Stack them up, flip, and go cut down again until you have a small spear. This method will work with just about any vegetable.
Once the potatoes are cut, sprinkle with olive oil, diced rosemary and sea salt to your liking. Toss to coat and spread them out on a parchment-lined baking sheet. Working in batches and spread the potatoes out evenly so they are not too crowded. You can use more than one pan if you like too. Bake for about 20 minutes or until the fries are crispy. Once out of the oven, top with parmesan cheese.
How to Make the Dipping Sauce
The dipping sauce contains the following ingredients:
- Mayonnaise
- lemon zest
- lemon juice
- garlic
- sea salt
To make the sauce, combine all ingredients in a small bowl and whisk to fully incorporate. This is a great dipping sauce for so many things! You could use it with baked popcorn chicken or even as a base for deluxe egg salad sandwiches. It is also considered an aoili, so it would be amazing on a club or grilled chicken sandwich too. You are only limited by your imagination.
More Side Dishes
Baked Parmesan Rosemary Shoestring Fries
Ingredients
- 1½ pounds russet potatoes, scrubbed
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, finely minced
- ½ teaspoon kosher salt, or to taste
- ½ cup parmesan cheese, grated
DIPPING SAUCE
- ½ cup mayonnaise
- zest from 1 lemon
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- pinch of kosher salt
Instructions
- Preheat oven to 425°F and line one baking sheet with parchment paper.
- Julienne one potato and spread across the prepared baking sheet. Sprinkle with olive oil, rosemary, and salt. Toss to coat and spread in one single layer, keeping each strand separate
- Bake for 18 to 20 minutes, until golden. Transfer to a serving dish. Repeat with the remaining potatoes, working with one potato at a time.
- Sprinkle the cooked potatoes with parmesan cheese.
- Make the dipping sauce by stirring together all the ingredients. Serve with dipping sauce.
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Photography by The PKP Way.
Your recipe of ‘baked-parmesan-rosemary-shoestring-fries’ looks very delicious and tasty, I love it. Thank you for sharing it.
Hi,
I tried this recipe at home yesterday, and it turned out to be really delicious..
Thank you so much for such a yummy recipe.
Gonna save this and will share with others.
Keep sharing 🙂
Those look delicious!! Thanks for the great recipe!