As a kid there was only one type of potato I would eat: Arby’s curly fries. And that was because they could barely be called potatoes. To me, a carb-a-holic and veggie-phobic, potatoes were lumped in with peas and carrots and other nasty things my mother could not persuade me to eat.
When I discovered garlic mashed potatoes 3 years ago, I wanted to kick myself. 21 years of living without potatoes? What a waste!
Now these starchy spuds are a regular part of my diet, in various forms. And my new favorite are these roasted, golden brown, flavorful fries.
You will need:
- 4 teaspoons grapeseed oil (or your favorite oil)
- 3/2 teaspoon salt
- ~2 pounds peeled baking potatoes, cut into 1/4 inch thick slices
- cooking spray
- 2 tablespoons melted butter
- 8 garlic cloves, minced
- 1 1/2 tablespoons finely chopped fresh parsley
- 2 tablespoons freshly grated parmesan cheese
Preheat the oven to 400. Combine the oil, salt, and potatoes in a large ziplock bag and shake to coat. Spray a baking sheet with cooking spray and spread the fries out in a single layer. Bake for 20 minutes and turn the potatoes over, then continue baking for another 30 minutes, or until they are golden brown.
In a large non-stick skillet, heat up butter and garlic over low heat, stirring constantly. After 2 minutes, add fries, parmesan, and parsley. Toss or stir with a long handled spoon to coat, and serve immediately.
A few notes: do NOT forget to spray the baking sheet with non-stick spray! I made that mistake this time, and ended up with mangled fries.
Though these are fries, they are decently healthy (I adapted the recipe from Cooking Light!) compared to your run-of-the-mill French Fries. First of all, they aren’t fried. And they are not battered, so you cut calories there as well. You only add enough oil to lightly coat them and help them crisp up nice under the high heat, and beside the butter, the other toppings are pretty healthy.
I have not tried these using dried parsley, so I’m not sure how they would work. But with dried herbs, you want to add them during the cooking process so that they can rehydrate and release their flavors, while fresh herbs are added at the end. So perhaps if you only have dried parsley at your disposal, toss it in with the butter and garlic? If anyone experiments with this, let me know how it turns out!
And one more product placement: buy a microplane. It’s a super sharp grater/zester that makes your life so much easier. But be careful with it, it is definitely sharp enough to slice open skin. It’s perfect for adding fresh parmesan to the top of your pasta, pizza, or delicious fries