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.
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
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.