Ingredients:
Nonstick vegetable oil spray
2 pounds russet potatoes, cut lengthwise into wedges
3 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
Instructions:
Preheat oven to 450°. Coat a large rimmed baking sheet with nonstick spray. In a large bowl toss potatoes with 2 1/2 Tbsp. oil and season with salt and pepper. Arrange in a single layer on a baking sheet.
Roast the potatoes, turning occasionally until browned and tender, about 30 minutes. Increase heat to 500°. Continue roasting until fries are deep brown in spots, about 5 more minutes.
In a large bowl whisk remaining 1/2 Tbsp. oil, garlic, and parsley. Add hot fries, season with salt and pepper, and toss to coat.

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