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.
- Quick Glance
- 10 M
- 50 M
- 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.
Recipe Testers Reviews
Not only did this recipe appear wonderful on paper, it exceeded our expectations. You infuse oil with garlic for roasting the “fries” and use the resulting crispy garlic to sprinkle on top. What a clever idea! As the potatoes were cut 1/4″ thick, they became brilliantly crispy. Although the recipe didn’t specify to do so, I flipped the “fries” over once.The platter of crispy potatoes with crispy garlic and parsley sprinkled on top looked so gorgeous but tasted even better than it looked. I sprinkled them with fleur de sel for a perfect crunch. One could certainly add further seasoning as desired, such as finely minced rosemary, but it isn’t necessary as the mellowed garlic flavor really shone. This was one of the best batch of “fries” I’ve ever had. They were that great. We are making them again this week, in fact. Munching on a plate of these should make you very, very happy.