When I look at a potato, I see fries.
I wish I were joking.
But I’m not.
Maybe you can relate.
Maybe you can’t keep a box of cookies out in open view.
You see, I can’t keep a potato out in plain view. Because I SEE fries.
Then I envision slicing those thick slices into thin matchsticks.
Tossed with a little salt and garlic oil, of course.
And saving the minced garlic for later.
I envision roasting the fries until crisp and golden…
…then tossing them with the reserved minced garlic and parsley as they come out of the oven.
I just made you dream about the potatoes too, didn’t I?
And now a few tips:
- -Don’t overcrowd the fries on the pan, or they won’t get crisp. They’ll just all end up steaming each other and never get brown if they’re all crammed in there.
- -Cut the fries into even pieces, otherwise you’ll get some crispy, some undercooked, and some burned. Use a mandolin if you need to.
- -Don’t look at this post when you’re hungry. Oops. Should’ve written that one at the beginning.
Toodles! I’m off the kitchen to make some of these.
- 1.5 lb russet potatoes
- 2 tbsp vegetable oil
- 6 garlic cloves, minced
- 3 tbsp minced parsley
- Preheat the oven to 450 degrees F, and while you're at it, get two sheet pans out.
- In a small pan set over medium low heat, combine the vegetable oil and minced garlic. Let this mixture sit for 5 minutes, to infuse the garlic flavor into the oil.
- Strain the garlic from the oil, and save both the garlic and the oil for later. We don't want the minced garlic in the 450 degree oven or else it will burn to bits.
- Scrub the outsides of the potatoes well so you can keep that wonderful skin on the potatoes. Cut the potatoes into matchsticks by first cutting into thick slices, then cutting each slice into small thin sticks. Toss the potato fries with the garlic oil and a big, generous pinch of salt. Spread the fries out evenly between the two sheet pans, making sure they are in one single layer, spaced a bit apart. If they're all on top of each other and crowded, they will steam each other and never get brown.
- Bake the potato fries for 20 minutes*, then take them out and give them a good toss. Return to the oven for 5 minutes, then taste one and see if it has proper crispiness. If not, return to the oven for another 5 minutes, but watch them closely, they go from brown to burned very quickly at the end.
- Toss the fries with the reserved minced garlic, fresh parsley, and salt, to taste. Enjoy!
*The cook time will vary depending on how thick your potato is sliced. Just keep your eye on them and taste from time to time.
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