Baked Parmesan Rosemary Fries

Baked Parmesan Rosemary Shoestring Fries with Lemony Garlic Mayo

1 ½ lb. Russet potatoes
3 tablespoons extra virgin olive oil
1 tablespoon finely minced fresh rosemary
½ teaspoon sea salt, or to taste
½ cup freshly grated parmesan cheese
Chopped parsley, for garnish

For the mayo:
½ cup mayonnaise (do NOT use Miracle Whip)
Zest from 1 lemon – a Microplane works great here
1 tablespoon fresh lemon juice
1 medium garlic clove, grated with a Microplane or very finely minced
A pinch of sea salt

View the full recipe at The Endless Meal →