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!
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.