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.
1 1/2 pounds baking potatoes, peeled and cut into 1/4-inch-thick strips
2 teaspoons vegetable oil
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
How to Make It
Preheat oven to 450°.
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.