Shoestring Fries With Garlicky Dijon Mayo
- 1 teaspoon sherry vinegar
- 1 large garlic clove, minced
- 3 tablespoons canola mayonnaise
- 1 1/2 teaspoons whole-grain Dijon mustard
- 1 teaspoon chopped fresh parsley
- 1 1/4 pounds baking potatoes
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- Cooking spray
- Preheat oven to 450u0b0.
- Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise, mustard, and parsley.
- Cut potatoes lengthwise into 1/4-inch-thick slices; stack slices and cut lengthwise into 1/4-inch-thick strips. Place in a large bowl; cover with hot water. Let stand 10 minutes. Drain potatoes; pat dry with paper towels. Combine potatoes, oil, and salt in a large bowl; toss gently to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450u0b0 for 35 minutes; carefully turn over and bake an additional 10 minutes or until lightly browned. Serve with sauce.
sherry vinegar, garlic, canola mayonnaise, wholegrain, parsley, baking potatoes, olive oil, kosher salt, cooking spray
Taken from www.myrecipes.com/recipe/shoestring-fries-with-garlicky-dijon-mayo (may not work)