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5 from 1 vote

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! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: BAKED PARMESAN ROSEMARY SHOESTRING FRIES
Servings: 4 servings

Ingredients

  • 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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