Shoestring fries: Crispy, golden piles of super thin tangled potato fries. This Clean eating potato dish makes a yummy snack on their own or a great potato side. They’re easy to make and cook fast as they’re so thin, and I’ve not come across a child yet who turns these down!
Course: Sides
Cuisine: Clean Eating
Keyword: shoestring fries
Author: Stephanie
Ingredients
Waxy potatoes Enough for how ever many you're feeding. I use 1 potato per person
1tbspOlive oil Per 3 potatoes
Instructions
Wash and dry your potatoes
Heat the oven to 210/450
To spiralize, you may have to cut the potatoes to make them fit. If like mine, your spiralizer is quite narrow, simply cut the potato until it fits into the spiralizer opening. Repeat until all your potatoes are shoestring fries!
Lay the raw fries on some kitchen paper and dry them as much as possible. You want to get as much of the water out of them as you can. Add the fries to a bowl
In the bowl add the Olive oil and using your hands, mix the oil into the fries and make sure there’s a thin coating on all the potato
Lay the fries on a flat baking tray. You want to make sure they’re not piled too high on top of each other, or they won’t evenly cook. You may have to cook these in two batches, or use two trays in different shelves in the oven
Cook for 10 minutes. Take the tray out and using a fork, gently turn the fries and put them back in the oven until golden brown