Tuesday, February 26, 2008

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

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