I served this as a side dish to a rich, creamy chicken dish.
The simple, crisp flavors of rosemary and lemon were a great balance to the chicken stuffed with prosciutto, spinach and boursin.
It was easy, with the most time-consuming part being cutting the potatoes and then soaking and rinsing them several times to remove the starch. Removing the starch helps them crisp up more.
shoestring potatoes with rosemary & lemon
3 medium russet or Idaho potatoes (total about 1 1/4 pounds)
3 tbsp olive oil
1 1/2 tbsp Dijon mustard
1 tbsp fresh rosemary, minced
1 tbsp lemon zest, finely grated
2 tbsp fresh lemon juice
1 1/2 sea salt or kosher salt plus more to taste
1/4 tsp fresh black pepper
heat oven to 450
Clean potato skins thoroughly, but leave skin on.
Slice potatoes into 3/8-inch thick slices.
Cut slices into 3/8-inch think sticks.
Alternate rinsing and soaking potato slices in cold water until water runs clear.
Let potatoes rest in cold water for 5 minutes.
Drain completely and spread potatoes on towels or paper towels.
Cover with another towel or some paper towels and let dry.
While potatoes are drying, combine olive oil, mustard, zest, lemon juice, salt and pepper in a medium bowl.
Whisk until totally blended.
Add potatoes to bowl and toss/mix gently until each piece is coated.
Spread potatoes in single layer on baking sheet. I used two baking sheets.
Bake until browned on the bottom, about 10-15 minutes, then turn.
Bake in single layer until the other side is as brown and crispy as you want them, turning every 5 minutes.
I like mine crispy, so I baked them at least another 10-15 minutes, turning them a couple times.
Remove from oven (they will keep cooking if you leave them on the hot baking sheet)
Sprinkle with more salt to taste.