As promised…I have re-made and properly photographed the garlic oven fries I was raving about in my book club post! I just want to reiterate how yummy theses are. And let’s go ahead and call them healthy, too, since they are oven baked.
I’m not gonna lie this was dinner one night last week. These are so easy to make that you could quickly make one or two potatoes worth, rather than the full recipe I’ll post below. That’s what I did last time I made these. Oven fries really don’t keep well so feel free to adjust this according to how many or few people you’re serving. Don’t get caught up on trying to recalculate the ingredient measurements. They can all be “eye-balled” and this is nearly impossible to mess up.
Start by cutting the fries. Leave the skin on! It’s tastier and easier.
Prep the garlicky goodness.
Garlic Oven Fries adapted from here
Non-stick vegetable oil spray
2 1/4 lbs russet potatoes – cut into batons, skin on
2.5 tablespoons vegetable oil
4 garlic cloved, minced
2 tablespoons parsley, chopped
1/2 tablespoon olive oil (I used truffle oil here- super yum)
salt & pepper
Preheat oven to 450 degrees and spray a large baking sheet with non-stick spray.
Toss the potatoes with 2.5 tablespoons oil and generously salt and pepper.
Spread the potatoes onto the baking sheet, making sure they all have a side flat down. Add potatoes to top rack of oven and LEAVE ALONE for 30 minutes. Really resist the urge to open the oven and poke them around. Leaving them alone is the key to crispiness.
While the potatoes are cooking combine the garlic, olive (or truffle) oil and parsley is a small down. Mix it all up and set aside.
After 30 minutes turn the oven up to 500 degrees. Use a spatula to gently turn some of the fries and add back to oven. Leave for about 20 additional minutes or until fries get browned and dark in some spots. Once fries are crispy to your approval remove from oven and quickly toss with garlic oil. Serve immediately.
These are so good you won’t even want ketchup.
xx
sand sugar and sun 