Shoestring Oven Fries with Balsamic Ketchup

by Rachael Ray Show Staff 9:00 AM, November 3, 2016

Rachael Ray Show

Aired November 3, 2016

Serves 4

Olive oil, for drizzling
3 large Russet or starchy potatoes, cut into shoestrings on a mandoline or hand cut to 1/8- to 1/4-inch thick
Salt and pepper
3 tablespoons Balsamic drizzle or aged Balsamic vinegar
1 cup ketchup, preferred brand Sir Kensington


Drizzle a baking sheet (use 2 pans if necessary for single layer fries) lightly with oil. Toss the cut potatoes in a bowl with a tablespoon more oil, some salt and pepper. Turn them out on the baking sheet(s) and bake about 10 minutes. Turn them over and cook an additional 10 minutes.
Combine the ketchup with aged balsamic or balsamic drizzle and serve alongside the fries.

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