Garlic Fries

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.


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


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


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
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