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)
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Amount per serving
- Calories: 140
- Calories from fat: 0.0%
- Fat: 4.4g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.8g
- 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 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
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