Shoestring Potatoes With Garlic Mayo
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.