I know many of you love French fries and just have to have them from time to time. There's nothing wrong with that, just make them in a healthier way so you can enjoy them without guilt. While this isn't a recipe site, I'm going to break my own rule and post a recipe here today. This recipe is a way to make fries without all the grease that takes them into forbidden territory! The best part, they are very tasty. You won't even want those old fattening fries after you taste these.
Note: This was originally posted a few years ago before air fryers became popular. It is still worth posting as many don't have an air fryer.
BAKED GARLIC FRIES
Nonstick vegetable oil spray (canola or olive, please)
2 1/4 lb large russet potatoes, cut lengthwise into strips about 1/3-inch x 1/3-inch, the length of the potato
3 tbsp extra-virgin olive oil, divided
kosher salt to taste (keep it light)
freshly ground black pepper
4 garlic cloves, minced
2 tbsp chopped flat-leaf parsley
Preheat oven to 450 degrees. Coat a large, rimmed cookie sheet with the cooking spray.
In a large bowl, toss the potatoes with 2 1/2 tablespoons of the olive oil, season with the salt & pepper.
Arrange on the cookie sheet in a single layer. Roast for about 30 minutes, turning occasionally, until tender and lightly browned. Increase the oven temperature to 500 degrees and continue roasting until the fries are darker browned in spots. This will take about 5 minutes. Do not over-brown or burn.
In a large bowl heatproof bowl, using a wire whisk, combine the remaining oil with the garlic and parsley. Add the hot fries and toss to coat.
Nonstick vegetable oil spray (canola or olive, please)
2 1/4 lb large russet potatoes, cut lengthwise into strips about 1/3-inch x 1/3-inch, the length of the potato
3 tbsp extra-virgin olive oil, divided
kosher salt to taste (keep it light)
freshly ground black pepper
4 garlic cloves, minced
2 tbsp chopped flat-leaf parsley
Preheat oven to 450 degrees. Coat a large, rimmed cookie sheet with the cooking spray.
In a large bowl, toss the potatoes with 2 1/2 tablespoons of the olive oil, season with the salt & pepper.
Arrange on the cookie sheet in a single layer. Roast for about 30 minutes, turning occasionally, until tender and lightly browned. Increase the oven temperature to 500 degrees and continue roasting until the fries are darker browned in spots. This will take about 5 minutes. Do not over-brown or burn.
In a large bowl heatproof bowl, using a wire whisk, combine the remaining oil with the garlic and parsley. Add the hot fries and toss to coat.
This is the file photo,
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