San Francisco Garlic Fries
A lighter garlicy fry with just the right amount of spice.
|nonstick vegetable oil spray|
|2 1/4 pounds||russet potatoes, cut lengthwise into 3 x 1/3 x 1/3-inch batons|
|3 tablespoons||vegetable oil, divided|
|kosher salt and freshly ground black pepper|
|4||garlic cloves, minced|
|2 tablespoons||chopped flat-leaf parsley|
Preheat oven to 450°F. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F. Continue roasting until fries are deep brown in spots, about 5 more minutes.
Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.