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San Francisco Garlic-Fries Made Lite PRINT
- YIELD: 4-6 servings
This recipe was printed from Bon Appétit | August 2011
This is BA’s lighter take on the Gilroy Garlic Fries at the San Francisco Giants’ AT&T Park, that forgoes the deep fryer in favor of a hot oven. These are very quick and simple to make— and we loved them!
Ingredients
| Nonstick vegetable oil spray | |
| 2¼ | pounds russet potatoes, cut lengthwise into 3 x ⅓ x ⅓-inch batons |
| 3 | tablespoons vegetable oil, divided |
| Kosher salt and freshly ground black pepper | |
| 4 | garlic cloves, minced |
| 2 | tablespoons chopped flat-leaf parsley |
| preparation |
Directions
Preheat oven to 450°. 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.
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°. Continue roasting until fries are deep brown in spots, about 5 more minutes.
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.
nutritional information Per serving: 243.6 calories, 21.2% calories from fat, 5.9 g fat, 0.4 g saturated fat, 0 mg cholesterol, 44.5 g carbohydrates, 4.4 g dietary fiber, 0.0 g total sugars, 40.1 g net carbohydrates, 4.4 g protein, 14.8 mg sodium
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