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.

Elaine Magee
Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
6 servings (serving size: 3/4 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 heavy-duty zip-top plastic bag; seal bag, and toss to coat.

  • 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.

  • 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

Nutrition Facts

140 calories; fat 4.4g; saturated fat 1.8g; mono fat 1.2g; poly fat 0.8g; protein 3.1g; carbohydrates 22.7g; fiber 2g; cholesterol 7mg; iron 0.5mg; sodium 256mg; calcium 52mg.
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