We first introduced this recipe in 2002, and it remains a favorite. Tossing crisp oven fries in a small amount of butter and garlic after cooking makes them unbelievably rich, yet still lower in fat than fast food fries.
1 1/2 pounds baking potatoes, peeled and cut into ¼-inch-thick strips
2 teaspoons canola oil
1/2 teaspoon salt
1 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
How to Make It
Preheat oven to 450°.
Combine potatoes and oil in a large zip-top plastic bag; seal bag, and toss well to coat.
Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with salt. Bake at 450° for 25 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Heat a large nonstick skillet over low heat. Add butter and garlic to pan; cook 4 minutes, stirring constantly. Add potatoes and parsley to butter mixture; toss to coat. Sprinkle with cheese. Serve immediately.