Oven Baked Shoestring Fries Recipes

Steps:

• Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.
• Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.
• Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper, and serve.

Steps:

• 1.Using a mandoline, cut the potatoes into ultra-thin shapes (or "shoestrings"). You can do this up to four hours ahead; to prevent discoloration, place cut potatoes in a bowl of cold water in the refrigerator until ready to use, then gently pat dry with paper towels. 2.Preheat oven to 425 degrees. Lightly coat two baking sheets with oil. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Dividing evenly among prepared baking sheets, arrange potatoes in a single layer. 3.Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper, and serve.

Steps:

• Preheat oven to 400°. Cut each potato into 12 wedges. In a large bowl, combine oil, paprika, salt and garlic powder. Add potatoes; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 40-45 minutes, turning once.

Steps:

• Heat about 2-inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 365 degrees F. Line a pan with paper towels.
• While the oil heats slice the potatoes into shoestring fries with the thin julienne attachment of a hand-held mandolin or vegetable slicer. Swish the cut potatoes in a bowl of tepid water, and then spin them as dry as possible in a salad spinner. Spread them on towels, and blot with more towels-you want the potatoes bone dry so that they don't spatter in the hot oil.
• Increase the heat to medium-high, and working in batches, carefully add the potatoes to the oil and fry until brown and crispy, about 4 minutes. Scoop the fries from the oil with a slotted spoon, and drain on the prepared pan. Repeat with the rest of the potatoes, making sure the oil returns to 365 degrees F. before adding each batch. Season with salt and serve.
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Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
• In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.
• Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
• Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.