Shoestring Fries with Garlicky Dijon Mayo
Cutting potatoes into thin strips, soaking them in hot water, and cooking at high heat makes for a crisp texture without much fat. Instead of ketchup, we enjoyed dipping the fries in this tangy sauce, a riff on aioli.
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
1. Preheat oven to 450°.
2. Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise, mustard, and parsley.
3. 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 450° for 35 minutes; carefully turn over and bake an additional 10 minutes or until lightly browned. Serve with sauce.
Yield: 4 servings (serving size: about 1 cup fries and about 1 tablespoon sauce)CALORIES 180 (0.0% from fat); FAT 7g (sat 0.5g,mono 4.3g,poly 1.5g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 21mg; CARBOHYDRATE 26.2g; SODIUM 233mg; PROTEIN 3.2g; FIBER 1.9g
Cooking Light, JANUARY 2009
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