Parmesan-Garlic-Herb Baked Fries
Author: Spoon With Me, Adapted from Ellie Krieger's Garlic Fries
Recipe type: Side Dish
Serves: 2-3 servings or more as an appetizer
Ingredients
- 1½ pounds russet potatoes (about 3 medium), cut into ¼ inch sticks
- 2½ tablespoons grapeseed or olive oil
- 4 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ cup freshly grated parmesan cheese (omit to make vegan)
- 1 tablespoon finely chopped fresh parsley
- a splash of champagne vinegar or white wine vinegar (about 2 teaspoons)
Instructions
- Preheat the oven to 450˚F.
- Heat the garlic in the oil in a small saucepan over medium heat. The garlic will sizzle, but shouldn’t turn golden. Strain the garlic from the oil with a fine mesh strainer. Set both the garlic and oil aside.
- Toss the potatoes with the oil and salt in a medium bowl. Spray a nonstick baking sheet with additional oil.
- Spread the potatoes on the baking sheet in a single layer, and bake for about 35 minutes, or until golden and crispy.
- Toss the potatoes with the reserved garlic, parsley, parmesan, a splash of champagne vinegar, and additional kosher salt to taste if needed. Serve while hot.
Recipe by Spoon With Me at https://spoonwithme.com/garlicky-white-wine-mussels-on-an-unsuspecting-tuesday/