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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We first introduced this recipe in 2002, and it remains a favorite. Tossing crisp oven fries in a small amount of butter and garlic after cooking makes them unbelievably rich, yet still lower in fat than fast food fries. Ingredients:
1 1/2 pounds baking potatoes, peeled and cut into 1/4-inch-thick strips |
2 teaspoons canola oil |
1/2 teaspoon salt |
1 tablespoons butter |
8 garlic cloves, minced (about 5 teaspoons) |
2 tablespoons finely chopped fresh parsley |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Combine potatoes and oil in a large zip-top plastic bag; seal bag, and toss well to coat.
3. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with salt. Bake at 450° for 25 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
4. Heat a large nonstick skillet over low heat. Add butter and garlic to pan; cook 4 minutes, stirring constantly. Add potatoes and parsley to butter mixture; toss to coat. Sprinkle with cheese. Serve immediately.
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