Rating: 4.5 stars
26 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 19

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.

Elaine Magee
Recipe by Cooking Light September 2007

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Recipe Summary

hands-on:
14 mins
total:
42 mins
Yield:
6 servings (serving size: about ¾ cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine potatoes and oil in a large zip-top plastic bag; seal bag, and toss well to coat.

  • 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.

  • 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.

Nutrition Facts

140 calories; fat 4.4g; saturated fat 1.7g; mono fat 1.5g; poly fat 0.6g; protein 3.1g; carbohydrates 22.7g; fiber 2g; cholesterol 7mg; iron 0.5mg; sodium 256mg; calcium 52mg.
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