Monday, November 3, 2014
These Shoestring Potatoes are so tasty that I have made them twice in a week! I used a mandolin slicer to slice the potatoes first before cutting them into matchstick size pieces, and it really made the job a lot easier. You can find mandolin slicers pretty much anywhere they sell kitchen equipment, even Walmart, for pretty cheap. If you don't have a mandolin or don't want to purchase one, just make sure you have a really sharp knife and a careful hand to make very thin slices.
2 large potatoes, peeled
Salt & pepper, to taste
Garlic powder, to taste
Preheat the oven to 425 degrees. Slice the potatoes first on a mandolin (or with a knife into very thin slices). Then make a few stacks of the potatoes and slice them into thin matchstick-sized pieces. Spread them out on two sheet pans. Drizzle some olive oil over them and sprinkle them with salt, pepper, and garlic powder. Toss them around with your hands to coat and spread them into a single layer. Bake them for about 10 minutes and then turn them with a spatula. Continue baking for an additional 10-15 minutes or until they are golden brown.