2 1/4 lb russet potatoes, cut lengthwise into batons
3 tablespoons vegetable oil, divided
kosher salt and freshly ground pepper
4 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
Instructions
Preheat oven to 450 F. Spray two large, rimmed baking sheets with nonstick cooking spray.
Combine the potatoes with 2 1/2 tablespoons of the oil in a large bowl and toss to coat. Season with salt and pepper. Divide the potatoes between the two baking sheets and spread in a single layer.
Bake for 30 minutes, or until the fries are tender and browned (no need to flip or toss them while they're in the oven but I did rotate the baking sheets a few times). Increase the oven temperature to 500 F and continue cooking until the fries are dark brown in spots, another 5 minutes or so.
Meanwhile, whisk the remaining 1/2 tablespoon of oil with the garlic and parsley in a large bowl. Add the hot fries and toss to coat. Season to taste with salt and pepper before serving.
Originally Submitted
1/4/2012
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