I scaled the recipe in half by using two Russet potatoes, scrubbed clean and cut into planks.
Toss potatoes with 2½ 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°. Continue roasting until fries are deep brown in spots, about 5 more minutes.
Meanwhile, whisk ½ tablespoons oil, garlic, and parsley in a large bowl.
NOTE: My garden flat-leaf parsley is finished for the season, so I used my curly parsley. Just a minor adaption...
Add hot fries, season with salt and pepper, and toss to coat.
I served these fries with a Grilled Mar-A-Lago Turkey Burger. Double less guilt!
VERDICT: Hubs and I both enjoyed these baked fries. What I liked about this recipe was tossing the baked fries in with a bit of oil and freshly minced garlic. I also didn't need to pre-cook the fries in the microwave , as with my earlier Garlic Oven Fries. I think it would be fun to use some seasoning salt and even more garlic. Super easy. Excellent recipe.
A printable recipe is at the end of this post.
Saturday, I'm out the door bright and early for a pasta making class. I get to bring my Atlas pasta maker, and I will to learn how to make ravioli. My camera battery is charging, and I look forward to sharing that with you.