Shoestring Fries with Garlicky Dijon Mayo

The cooking time on these was too much. They came out burnt. 35 minutes would have been sufficient. Still they were good. The sauce was good. I made these...very easy (except the cooking).

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