Delicious! I skipped cooking them in the pan and just threw them in the oven while I cooked dinner. They came out so crispy and perfect!
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.
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Total: 42 Minutes
- Calories: 140
- Fat: 4.4g
- Saturated fat: 1.7g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.6g
- Protein: 3.1g
- Carbohydrate: 22.7g
- Fiber: 2g
- Cholesterol: 7mg
- Iron: 0.5mg
- Sodium: 256mg
- Calcium: 52mg
- 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
- 1. Preheat oven to 450°.
- 2. Combine potatoes and oil in a large zip-top plastic bag; seal bag, and toss well to coat.
- 3. 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.
- 4. 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.
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