Garlic Fries

This made Cooking Light's Best Recipe collection, and it's easy to see why. Wow, these things are incredible. Easily the best oven fries I've ever had. Just a note though, make sure and use some nonstick aluminum foil when you bake them, because these things stick like glue to regular foil. Even with cooking spray, I was burning my fingers trying to peel them off. The finished product made up for the hassle though.

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
4 garlic cloves, minced (about 3 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese


Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 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 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.


--Adapted from Cooking Light magazine