- 6
- 20 mins
- 70 mins
Ingredients
- 4 teaspoons canola oil
- 3/4 teaspoon salt
- 3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips and drained on paper towels
- Cooking spray
- 2 tablespoons butter
- 8 garlic cloves, minced (about 5 teaspoons)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons freshly grated Parmesan cheese
Preparation
Step 1
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.
Notes:
We decided to add in the draining of the cut, unbaked fries on paper towels because our potatoes produced a lot more liquid than expected. They were almost too moist and therefore a little more in the limp McDonald’s style. Which isn’t necessarily a bad thing; some people love the softer fries. Just know that if you want yours a little more crisp, you might want to drain the just-cut potatoes on some paper towels for a few minutes. Once we tossed them with the canola oil and salt, they got very wet and it wasn’t the oil.