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28560 Miles Road, Solon, Ohio 44139

Bistro Oven Fries with Parsley and Garlic

By: Chef Richard     Category: Side Dish     Makes: 6 servings

 Forget deep frying. Its so much easier to toss potatoes with a small amount of canola oil and bake them in a very hot oven until brown and crisp. The “Bistro” treatment is a sprinkling of chopped fresh herb seasonings.

Ingredients:

  • 4 medium russet potatoes (about 1 3/4 pounds), scrubbed
  • 2 tablespoons canola oil
  • ¼ cup chopped fresh parsley
  • 2 garlic cloves, minced
  • Coarse kosher salt
  • Nonstick vegetable oil spray

Instructions:

  • Position rack in center of oven and preheat to 425°F.
  • Spray 2 large rimmed baking sheets with nonstick spray.
  • Cut potatoes lengthwise into 1/3-inch thick slices, then cut lengthwise into 1/3-inch thick sticks.
  • Pat potatoes dry with paper towels.
  • Combine potatoes and oil in large bowl; toss to coat evenly.
  • Spread potatoes in single layer on prepared sheets.
  • Bake until potatoes are deep golden brown, turning and stirring potatoes frequently, about 40 minutes.
  • Transfer potatoes to bowl. Toss with parsley, garlic, coarse kosher salt, and pepper.