Oven Fries with Garlic and Parsley
When you have too many russet potatoes and miss french fries but still want to be somewhat healthy. The garlic and parsley add everything to this. Original recipe found here.
Ingredients:
2 long russet potatoes, about 1 lb. total
1 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh flat-leaf parsley
1 garlic clove
1/2 tsp. kosher salt
Freshly ground pepper, to taste
Directions:
Preheat an oven to 400°F.
Cut the potatoes lengthwise into slices 1/2 inch thick. Stack half of the slices and cut lengthwise into strips 1/2 inch wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.
Place the potatoes in a bowl. Drizzle with the olive oil and toss to coat evenly.
Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30 to 35 minutes. Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.
Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately. Serves 4.
