Shoestring Fries with Garlicky Dijon Mayo

Ingredients

• 1.3 pounds baking potatoes 
• 1 teaspoon parsley fresh chopped
• 1 large garlic clove minced
• 0.3 teaspoon kosher salt 
• 3 tablespoons canola mayonnaise 
• 1 tablespoon olive oil 
• 1 teaspoon sherry vinegar 
• 1.5 teaspoons whole-grain dijon mustard 

Equipment

• bowl
• baking sheet
• paper towels
• oven

Directions

1. Preheat oven to 45
2. Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise, mustard, and parsley.
3. Cut potatoes lengthwise into 1/4-inch-thick slices; stack slices and cut lengthwise into 1/4-inch-thick strips.
4. Place in a large bowl; cover with hot water.
5. Let stand 10 minutes.
6. Drain potatoes; pat dry with paper towels.
7. Combine potatoes, oil, and salt in a large bowl; toss gently to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray.
8. Bake at 450 for 35 minutes; carefully turn over and bake an additional 10 minutes or until lightly browned.
9. Serve with sauce.