I have to confess, French fries are one of my favorite foods, I can’t resist them, whether they are from a fast-food drive-through or a fine restaurant. Luckily, these garlic fries satisfy my cravings in a more healthful way. They come out golden brown, tender on the inside and crisp outside. A final toss with chopped parsley gives them that real French bistro feel.–Ellie Krieger
LC Stealthy Healthy Frites Note
We’re over the moon for these skinny little frites. Um, seriously over the moon. So much so that we tend to make a double batch, spreading them on another sheet and swapping the two sheets halfway through. Watch them carefully, as they go from just golden and crisp at the edges to really rather burnt in mere seconds. And although the parsley and garlic are a lovely touch, they’re not required. Not at all.
Garlic Fries Recipe
Hands-On Time: 10 minutes | Total Time: 50 minutes | Serves 4
- 3 cloves (about 1 tablespoon) garlic, minced
- 2 tablespoons canola or olive oil
- 3 large baking (Russet) potatoes, peeled or scrubbed
- 1/2 teaspoon coarse sea salt, plus more to taste
- Cooking spray or canola or olive oil
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1. Preheat the oven to 450°F (230 °C).
- 2. Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Reserve both the garlic and the oil.
- 3. Slice the potatoes into 1/4-inch thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer, Bake until golden and crisp, 25 to 35 minutes, depending on your definition of “1/4″ inch. Watch them carefully. Using a skinny metal spatula, transfer the potatoes from the baking sheet to a large platter or serving bowl.
- 4. Sprinkle the garlic fries with the parsley, reserved garlic, and salt to taste. Serve immediately.
Hungry for more? Chow down on these:
Garlic Fries Recipe © 2008 Ellie Krieger. Photo © 2008 Christopher Hirsheimer. All rights reserved.