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Garlic Fries





Yields
Makes 6 cups

Hugo Matheson always deep-fries his fries at the Kitchen, his restaurant in Boulder, CO. They're exceptionally delicious but do require soaking and double-frying. Our shortcut version of the Kitchen's recipe requires no soaking and only a modest amount of oil. The fries can bake while you're outside grilling the burgers. Prep and Cook Time: 1 1/2 hours. Notes: The parsley needs to be completely dry to coat the fries without getting them soggy; whirl sprigs in a salad spinner, then wring in paper towels.

  About 2 lbs. (2 or 3 large) russet potatoes, peeled
 1/4 cup peanut oil
 2 teaspoons minced garlic
 3/4 cup dry, finely chopped parsley (see Notes)
 2 teaspoons melted butter
  Salt
Step 1
1

Preheat oven to 425°. Fill a large bowl halfway with water. Cut potatoes into long slices about 1/4 in. thick, then cut in 1/4-in.-thick sticks, dropping them into water as cut. Drain and pat very dry.

Step 2
2

Line 2 large rimmed pans with parchment paper. Put 1/2 of potatoes in each pan. Pour oil evenly over potatoes and mix to coat. Arrange potatoes in a single layer.

Step 3
3

Bake potatoes for 20 minutes, then turn over with a wide spatula. Continue to bake potatoes, turning every 10 minutes, until crisp and deep golden, 20 to 25 minutes more.

Step 4
4

In a large bowl, combine garlic, parsley, and butter. Add potatoes, mix well, and season to taste with salt. Serve immediately.

Step 5
5

Note: Nutritional analysis is per 1-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 183Calories from Fat 40
% Daily Value *
Total Fat 8.1g13%

Saturated Fat 2g10%
Cholesterol 3.5mg2%
Sodium 23mg1%
Total Carbohydrate 25g9%

Dietary Fiber 2.1g9%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.