Garlic Fries

Hugo Matheson always deep-fries his fries at the Kitchen, his restaurant in Boulder, CO. They're exceptionally delicious but do require soaking and double-frying. Our shortcut version of the Kitchen's recipe requires no soaking and only a modest amount of oil. The fries can bake while you're outside grilling the burgers. Prep and Cook Time: 1 1/2 hours. Notes: The parsley needs to be completely dry to coat the fries without getting them soggy; whirl sprigs in a salad spinner, then wring in paper towels.

Yield:

Makes 6 cups

Recipe from

Nutritional Information

Calories 183
Caloriesfromfat 40 %
Protein 3.2 g
Fat 8.1 g
Satfat 2 g
Carbohydrate 25 g
Fiber 2.1 g
Sodium 23 mg
Cholesterol 3.5 mg

Ingredients

About 2 lbs. (2 or 3 large) russet potatoes, peeled
1/4 cup peanut oil
2 teaspoons minced garlic
3/4 cup dry, finely chopped parsley (see Notes)
2 teaspoons melted butter
Salt

Preparation

1. Preheat oven to 425°. Fill a large bowl halfway with water. Cut potatoes into long slices about 1/4 in. thick, then cut in 1/4-in.-thick sticks, dropping them into water as cut. Drain and pat very dry.

2. Line 2 large rimmed pans with parchment paper. Put 1/2 of potatoes in each pan. Pour oil evenly over potatoes and mix to coat. Arrange potatoes in a single layer.

3. Bake potatoes for 20 minutes, then turn over with a wide spatula. Continue to bake potatoes, turning every 10 minutes, until crisp and deep golden, 20 to 25 minutes more.

4. In a large bowl, combine garlic, parsley, and butter. Add potatoes, mix well, and season to taste with salt. Serve immediately.

Note: Nutritional analysis is per 1-cup serving.

Note:

Hugo Matheson,

The Kitchen, Boulder, Colorado,

March 2008