4.6/5
(9 Votes)
Ingredients
- Nonstick vegetable oil spray
- 2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3' batons
- 3 tablespoons vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced
- 2 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Preheat oven to 450°. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 Tbsp. 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 Tbsp. oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
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