1 ½ lb Russet potatoes
3 tablespoons olive oil
1 tablespoon fresh rosemary, finely minced
½ teaspoon sea salt, or to taste
½ cup grated parmesan cheese
Chopped parsley, to serve

Lemon Garlic Mayonnaise
½ cup mayonnaise
1 teaspoon lemon zest
1 tablespoon lemon juice, fresh is best!
1 medium garlic clove, finely minced
1 pinch sea salt

Preheat the oven to 425 degrees. Line 2 – 13″x18″ baking sheets with parchment paper.
Scrub the potatoes and dry them well. There’s no need to peel them. Use the julienne blade on your mandoline to cut the potatoes into thin strips. Place the strips into a large bowl, add the olive oil, rosemary, and salt, and toss to coat well.

1 ½ lb Russet potatoes,3 tablespoons olive oil,1 tablespoon fresh rosemary,½ teaspoon sea salt

Divide the fries between the two baking sheets and place them into the oven. Cook for 20 minutes then remove the pans from the oven flip the fries with a pair of tongs. Return the fries to the oven and put the pans on opposite racks (the one that was on the top put it on the bottom).

Cook the fries for another 10-15 minutes but check the fries every 5 minutes and remove any that are quite brown.
The fries are done when about half of them are crispy and brown. Remove the fries from the oven, add any fries you had removed earlier, and sprinkle them with the parmesan cheese and parsley.

½ cup grated parmesan cheese,Chopped parsley

While the fries are baking, prepare the mayonnaise. Whisk the mayonnaise ingredients in a small bowl. Set it aside in your fridge until you are ready to serve it.

½ cup mayonnaise,1 teaspoon lemon zest,1 tablespoon lemon juice,1 medium garlic clove,1 pinch sea salt

KRISTEN STEVENS