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!
|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|
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