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 mayonaise dipping sauce! Shoestring fries are delicious as a snack, but even better as a crunchy topping over casseroles and mashed potatoes.
BAKED PARMESAN ROSEMARY SHOESTRING FRIES
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!
Ingredients
- 1 1/2 pounds Russet potatoes scrubbed
- 1 tablespoon nely
- minced fresh rosemary
- 1/2 teaspoon sea salt or to taste
- 1/2 cup freshly grated parmesan cheese
DIPPING SAUCE
- 1/2 cup mayonnaise
- Zest from 1 lemon
- 1 tablespoon fresh lemon juice
- 1 medium garlic clove minced
- Pinch of sea salt
Instructions
- Preheat oven to 425°F and line one baking sheet with parchment paper.
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Julienne one potato and spread across the prepared baking sheet in one single layer, keeping each strand separate. Sprinkle with rosemary and salt.
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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.
Adapted from The Endless Meal. Photography by The PKP Way.
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Those look delicious!! Thanks for the great recipe!