Garlic Fries

recipe
Tossing the fries in butter and garlic after cooking makes them unbelievably rich and a treat for both kids and adults. Younger children may prefer the fries without the garlic mixture.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 140
Caloriesfromfat 0.0 %
Fat 4.4 g
Satfat 1.8 g
Monofat 1.2 g
Polyfat 0.8 g
Protein 3.1 g
Carbohydrate 22.7 g
Fiber 2 g
Cholesterol 7 mg
Iron 0.5 mg
Sodium 256 mg
Calcium 52 mg

Ingredients

1 1/2 pounds baking potatoes, peeled and cut into 1/4-inch-thick strips
2 teaspoons vegetable oil
Cooking spray
1/2 teaspoon salt
1 tablespoon butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons minced fresh parsley
2 tablespoons grated fresh Parmesan cheese

Preparation

1. Preheat oven to 450°.

2. Combine potatoes and oil in a large heavy-duty zip-top plastic bag; seal bag, and toss to coat.

3. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Sprinkle with salt. Bake at 450° for 25 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

4. Place butter and garlic in a large nonstick skillet; cook over low heat 4 minutes, stirring constantly. Add potatoes and parsley to butter mixture; toss to coat. Sprinkle with cheese. Serve immediately.

 

Young Chefs can:

Place cut potatoes in zip-top plastic bag

Shake sealed bag of potatoes

 

Older Chefs can:

Use vegetable peeler to peel potatoes

Sprinkle potatoes with cheese

Elaine Magee,

Oxmoor House

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note