These fries are a lighter (and much tastier, in my opinion!) version of deep fried potatoes.
In a bowl, toss together:
3lbs peeled baking potatoes, cut into ¼” thick strips
4t canola oil
Salt and pepper
On a baking sheet prepared with non-stick cooking spray, spread potatoes in a single layer. Bake at 400 for about 50 minutes, turning over after 20 minutes, until tender and golden.
In a large nonstick skillet or cast iron skillet, melt:
2T butter
Saute over low heat, 2 minutes:
8 cloves of garlic, minced
Add cooked potatoes and:
2T chopped parsley
2T freshly grated Parmesan cheese
Toss to coat & serve immediately.
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1 comment:
Oh my goodness, Michele, I'm drooling. At first I felt guilty--I see your healthy homemade fries. I'm thinking that MY version of fries: frozen fries, bake 'em, throw garlic from a jar on top, along with freshly shredded parmesan and parsley.
But my guilt vanished when I saw your whoopie things.
I remember seeing your Asian salad recipe a while back. I'm bookmarking your blog, your recipes look great! (If I could only FIND flank steak, now that we are living in the sticks, lol!)
Kristine out of lurking
http://kristine-jewelsofmyown.blogspot.com/
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