Bistro Oven Fries with Parsley and Garlic

Chef Richard 6 Servings 40 minutes

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.