So I really would have loved to make the Good Stuff Eatery‘s village fries to go with my Good Stuff Melts, but as I’ve mentioned before, I am very intimated by the act of frying food- not to mention the smell that is left lingering afterwards. I will absolutely be making them someday, as they are up there in my list of best fries I’ve eaten, but for now, baked fries will have to do. Luckily, there are some really tasty recipes for baked French fries out there. The best I’ve made are the Italian Fries from Lucinda Scala Quinn’s Mad Hungry: Feeding Men and Boys… they actually remind me of the village fries a bit as they are sprinkled with a bunch of herbs… and they also have cheese on them which makes them even more awesome. Don’t worry, I’ll be making them again and sharing the recipe soon! In the meantime, these baked garlic fries are also great! I love anything garlickly, so that was already a plus for these fries, and I loved the sprinkling of fresh parsley as well. They are not as crispy as fried fries, but as a healthier alternative, and a far less messy alternative, they are definitely a winner of a recipe.
San Francisco Garlic Fries
Nonstick cooking spray
2 1/4 lb russet potatoes, sliced into 1/4-1/3 inch batons
3 Tbsp vegetable oil, divided
Kosher salt, and freshly ground black pepper
4 garlic cloves, minced
2 Tbsp flat-leaf parsley, chopped
1. Preheat oven to 450 degrees. Spray a large baking sheet with cooking spray. In a large, toss potatoes with 2 1/2 Tbsp oil, and then season with salt and pepper. Put potatoes onto baking sheet in a single layer.
2. Roast for about 30 minutes, turning every once and a while, until tender and browned. Increase heat to 500 degrees, and roast about 5 more minutes, until very brown in spots.
3. In a large bowl, whisk together the remaining 1/2 Tbsp oil, garlic, and parsley. Add the hot fries, season to taste with salt and pepper, and toss to coat.