Shoestring Potatoes With Garlic Mayo

Country music group Little Big Town's Kimberly Schlapman shares her recipe for shoestring French fries with a garlic-mayonnaise dipping sauce.
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Cook time: 4-5 minutes | Yield: 4-6 servings


  • Canola oil for frying
  • 3 large Idaho potatoes, peeled and julienned
  • 2 tablespoons minced garlic
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


Heat oil to 365° F. Line a sheet tray with paper towels.

Cut potatoes on the thin julienne attachment of a mandolin. Rinse potatoes in water. Spin dry in a salad spinner. Make sure they are dry so they don’t spatter in hot oil. Fry in batches until crisp, about 4-5 minutes. Remove cooked fries with a slotted spoon and drain on paper towels. Season with salt immediately. Note: Make sure oil heats back to 365° F between batches.

In a bowl, mix the garlic, mayonnaise and lemon juice. Season with salt and pepper. Serve with fries.

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