Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat oven to 425°F* and line two baking sheets with parchment paper.
  • Julienne the potatoes. Add the potato strings to a bowl of ice water for 10 minutes. After 10 minutes, drain the water, pat the potatoes dry, and spread them across one of the lined baking sheets.
  • Brush the olive oil over the potato strings. Sprinkle with rosemary and salt, tossing to coat.
  • Divide the potato strings equally among the baking sheets, arranging them into a single layer.
  • Bake for 35-40 minutes, or until crispy and golden. Transfer to a serving dish.
  • Sprinkle the fries with parmesan cheese.