Lunch: San Francisco Garlic Fries
Recipe by The Bon Appétit Test Kitchen Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Ingredients
Nonstick vegetable oil spray
2 1/4 pounds russet potatoes, cut lengthwise into 3 x 1/3 x 1/3-inch batons
3 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
Instructions
Preheat oven to 450 °F. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 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 °F. Continue roasting until fries are deep brown in spots, about 5 more minutes.
Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
