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Ingredients
- 2 medium russet potatoes
- 2 Tbs. extra virgin olive oil
- 1 good pinch of coarse salt
- 2 good grinds of freshly ground pepper
- 1 head garlic + 1 tsp extra virgin olive oil + 1 small pinch of salt
- 1 cup sour cream
- 1/2 cup freshly grated parmesan cheese
- 1 Tbs. chopped chives
Preparation
Step 1
Preheat your oven to 400.
Slice the root end off the garlic, exposing the cloves. Place the head in a small piece of aluminum foil; drizzle with a little oil and a tiny sprinkling of salt. Fold the foil over the garlic and roast for about 30 minutes.
In the meantime, Cut the potatoes in half lengthwise. Place the halves face down and thinly slice them. Then turn each thick slice on its side and cut two to three more times, to get the slices pretty thin. Once all the fries are cut, place them in a bowl of cold water, covering the fries. Let them sit about 30 minutes, drain the water and add fresh water. Let them sit another thirty minutes. Rinse the potatoes under cold water and thoroughly dry every single one. It’s lame, I know, but SO worth it!
Arrange the potatoes on a large baking sheet. Drizzle and toss with the olive oil. Sprinkle with the salt and pepper. Bake at 400 for 30 minutes. Lightly toss the fries and check for any that are burning. Keep baking another 10 to 15 minutes, until the fries are golden, crispy and gutsy! That’s what we used to call them in the early ’90s in high school. Gutsy. I have no idea.
While the fries are baking, make the dipping sauce. In a large food processor place the sour cream, roasted garlic cloves (just squeeze them out of their skins!), parmesan and chopped chives. Puree until smooth and knock-your-face-off delicious. May wanna add a tiny pinch of salt. Just taste it and see.
Serve fries with the roasted garlic parm dipping sauce and ommmmgggggg.