Oh, the joy of crunching into a perfectly baked fry—it’s like the satisfying crackle of autumn leaves underfoot. These crispy baked Parmesan rosemary shoestring fries are not just a side dish; they’re a love letter to your taste buds, with each bite whispering tales of comfort and indulgence. I remember the first time I made them, the kitchen smelled like an Italian herb garden collided with a cheese factory, and let me tell you, it was glorious chaos.
Steps
- Begin by preheating your oven to 425°F and prepare two baking sheets with parchment paper.
- Julienne the potatoes, then soak the potato strips in a bowl of ice water for 10 minutes to eliminate excess starch.
- After soaking, drain the water, dry the potato strips, and place them in a large mixing bowl.
- Coat the potato strips with olive oil, rosemary, and salt, ensuring they are well covered.
- Spread the potato strips evenly on the baking sheets in a single layer.
- Bake the potatoes in the oven for 35-40 minutes until they become crispy and golden brown.
- Once baked, transfer the fries to a serving dish and generously sprinkle them with grated parmesan cheese.
- For the dipping sauce, mix mayonnaise, parmesan cheese, lemon juice, lemon zest, minced garlic, and a pinch of salt in a medium bowl, then refrigerate until ready to serve.
- Serve the crispy fries alongside the lemon mayonnaise dipping sauce for a delightful accompaniment.
Ingredients
- 1 ½ pounds russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely minced
- ½ teaspoon kosher salt, or to taste
- ½ cup (50 g) parmesan cheese, grated
- ½ cup (116 g) mayonnaise
- 1 tablespoon parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic, minced
- 1 pinch kosher salt
FAQ
- Can I use a different type of potato for this recipe?
- Yes, you can experiment with other potato varieties aside from russet potatoes. The results may vary slightly in texture and taste, but they can still make delicious fries.
- What can I use if I don’t have fresh rosemary?
- If fresh rosemary isn’t available, you can substitute it with dried rosemary. Use only 1 teaspoon of dried rosemary instead of the 1 tablespoon required for fresh.
- Is it necessary to soak the potatoes in ice water?
- Soaking the julienned potatoes in ice water for about 10 minutes helps to remove excess starch, which contributes to the fries being extra crispy after baking or frying.
- How should I store and reheat leftover fries?
- Store leftover fries in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them at 425°F for 8-10 minutes, air fry them at 400°F for 3-5 minutes, or warm them on the stovetop over medium heat until crispy. Avoid using a microwave, as it won’t maintain the crispiness.
- What’s the best way to make these fries in an air fryer?
- After coating the potatoes with olive oil, rosemary, and salt, place them in a single layer in the air fryer basket. Cook them at 400°F for about 15 minutes, flipping halfway through to ensure even crisping.
Tips
- For extra crispy fries, soak the julienned potatoes in ice water for about 10 minutes before baking. This step helps to remove excess starch, which makes the fries crispier.
- If you don’t have fresh rosemary, you can use dried rosemary instead. However, use only one teaspoon of dried rosemary for every tablespoon of fresh rosemary called for in the recipe.
- When storing leftover fries, ensure they are kept in an airtight container in the refrigerator for up to three days. For reheating, opt for the oven or air fryer rather than the microwave to maintain their crispiness.
- To achieve uniformly cut potato strips, consider using a mandoline or julienne peeler for a more precise cut, especially if you want perfectly even shoestring fries.
Equipment
- Mandoline or Julienne Peeler – For precise and uniform julienning of potatoes.
- Air Fryer – If you choose to use the air fryer method for cooking the fries.
- Deep Fry Thermometer – Useful if you opt for the deep-frying method to ensure the oil reaches the correct temperature.
