This is an easy and healthy way to make crispy shoestring potato fries at home in your oven. The key is to soak the potatoes before baking to remove some of their starch. Starch, I learned, attracts moisture and makes the potatoes softer (vs. starch in a shirt which makes it stiffer/crunchier). Easy - no mess - no guilt.
Baked Shoestring Potato Fries
Makes enough for 1 large or 2 small servings
1 russet potato
1 tablespoon olive oil
1/2 teaspoon salt
1. Preheat oven to 450º
2. Scrub potato and slice lengthwise into thin (1/8") slices (I used my mandoline). Stack and slice again into long, thin matchsticks. The more uniform the fries are, the more evenly they'll cook. Submerge in cold water for 20 minutes or longer (you can do this ahead of time and place bowl in refrigerator).
3. Drain potatoes and place on clean towel. Pat dry with paper towels (as dry as you can get them so the oil will adhere). Toss in a bowl with oil and salt. Spread out on a sheet pan(s) making sure the potatoes don't touch each other (or they'll steam and not get as crispy) and bake for 20-25 minutes, tossing once halfway through, until brown.
|Makes good chili fries too...|