Recipe courtesy of Kimberly Schlapman
Episode: Hot Dawggin'
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Shoestring Potatoes with Garlic Mayo
Total:
20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Canola oil, for frying
  • 3 large Idaho potatoes, peeled
  • 1/2 cup mayonnaise
  • 2 tablespoons minced garlic
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper

Directions

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Line a sheet tray with paper towels. 

Cut the potatoes using the thin julienne attachment of a mandolin. Rinse the potatoes in water, then spin dry in a salad spinner. Make sure the potatoes are dry so they don't spatter in the hot oil. Fry in batches until crisp, 4 to 5 minutes. Remove the cooked fries with a slotted spoon and drain on the prepared sheet tray. Season with salt immediately. Make sure the oil heats back to 365 degrees F between batches of fries. Repeat for the remaining potatoes. 

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

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