Baseball season is inching ever closer to the halfway point, and I have yet to make it to a game. I wouldn’t call myself a baseball fan. I would never watch a game on TV, but there is something about being at a ballpark to experience the atmosphere. I admit I am more interested in going to a stadium for food rather than sport. From pretzels to Cracker Jacks, where else is it socially acceptable to drop peanut shells on the floor?
On a trip to San Francisco, we ventured to a Giants game. From our seats the view of the bay was spectacular, and I even had a birthday message to J. posted on the Jumbotron. Despite all that fun, what stood out from that day were Gilroy Garlic Fries, hot fries simply tossed with minced garlic and parsley. When I found this recipe for a baked version, I knew that garlic French fries would be part of my potato repertoire.
Garlic French Fries
Adapted from Bon Appetit August 2011
Non-stick cooking spray
2-1/4 pounds russet potatoes, peeled and cut into 3-inch by 1/4-inch by 1/4-inch batons
3 tablespoons canola oil
1 teaspoon kosher salt plus more for serving
1 teaspoon black pepper plus more for serving
4 garlic cloves, minced
2 tablespoons flat leaf parsley, chopped
Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil and coat with non-stick cooking spray.
In a large bowl, toss the potatoes with 2-1/2 tablespoons oil, salt and pepper. Spread them in a single layer on the prepared sheet pan.
Bake the potatoes for 30 minutes, tossing once, until the potatoes are brown and cooked through. Increase the oven temperature to 500 degrees F, and continue baking until the fries are even deeper brown, about 5 minutes.
Combine the remaining oil, garlic and parsley and toss with the hot French fries. Season with salt and pepper before serving.