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|