2poundsunpeeled russet potatoesscrubbed, cut lengthwise into wedges
2Tbsp.canola oil
Garlic and Parsley Topping
2Tbsp.canola oil
1/2cupgarlic clovesfinely chopped
1/2cupfinely chopped fresh Italian Parsley
Instructions
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
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
Notes
Line your baking sheet with aluminum foil to make clean up easier!
Be generous with the oil and garlic, you won't be sorry!
These can be made up to 2 hours ahead of time and served at room temperature if you prefer. I prefer them warm out of the oven.
Sprinkle fries with a little Parmesan cheese the last few minutes of baking.