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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A lighter take on the Gilroy Garlic Fries. Ingredients:
nonstick vegetable oil cooking spray |
2 1/4 lbs russet potatoes, cut lengthwise into 3 x 1/3 x 1/3-inch batons |
3 tablespoons vegetable oil, divided |
kosher salt |
fresh ground black pepper |
4 garlic cloves, minced |
2 tablespoons chopped flat leaf parsley |
Directions:
1. Preheat oven to 450°F Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.
2. Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F Continue roasting until fries are deep brown in spots, about 5 more minutes.
3. Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
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