San Francisco Garlic-Fries Made Lite

San Francisco Garlic-Fries Made Lite

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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!

  • Prep Time


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  • Nonstick vegetable oil spray

  • 2¼ pounds russet potatoes, cut lengthwise into 3 x ⅓ x ⅓-inch batons

  • 3

    3 tablespoons vegetable oil, divided

  • Kosher salt and freshly ground black pepper

  • 4

    4 garlic cloves, minced

  • 2

    2 tablespoons chopped flat-leaf parsley

  • preparation


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