The baseball team of choice at our house is the Seattle Mariner’s. Well, if you have been following baseball at all lately you know that the Mariner’s aren’t doing too well – in fact they are doing terrible but we still love them! We’ve been attending Mariner’s games up in Seattle at Safeco Field for years .
O.K. – those of you who really know me know that I’m not much of a sport’s fan. In fact, the only games I like to watch are ones my children are playing in. But my boys – all three of them are HUGE sport’s fans and I mean HUGE!
I do agree to go along to the Mariner’s games once or twice a year, as long as I can take a book, – yes, I read at baseball games! I mainly agree to go because I get to go to the beautiful city of Seattle, eat Fish ‘n Chips on the pier, visit Pike Street Market and I get to eat Mariner’s Fries!
I go to baseball games for the food and for a baseball stadium Safeco Field has pretty good food. One of the first things you smell when you enter Safeco Field is the amazing aroma of garlic fries. They are so good and so garlicky!
This week’s Friday Favorite is my version of Mariner’s Fries. I made them on Memorial Day along with Oprah’s Favorite Turkey Burgers (they are so yummy!!) I made my own fries but you could easily just use frozen french fries too.
The first time I made these I didn’t put the garlic and parsley topping on all the fries thinking one of the girls might not like it, but I was wrong. They loved them and I ended up adding the reserved fries in with the rest. In fact when Cali saw me writing this blog post she said – “You need to make those again!”
- Non stick vegetable oil spray
- 2 pounds unpeeled russet potatoes, scrubbed, cut lengthwise into wedges
- 2 Tbsp. canola oil
- 2 Tbsp. canola oil
- ½ cup garlic cloves, finely chopped
- ½ cup finely chopped fresh Italian Parsley
- Preheat oven to 450 degrees
- Spray large rimmed baking sheet with nonstick spray
- Toss potato wedges with canola oil in large bowl
- Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet
- Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minute Sprinkle with salt and pepper and add Garlic and Parsley Topping
- Heat oil in heavy small skillet over medium high heat
- Add garlic, saute until golden and beginning to crisp, about 1 minute
- Using slotted spoon, transfer garlic to small bowl, cool
- Mix in parsley
- Can be made 2 hours ahead
- Let stand at room temperature