These oven baked fries are made for garlic lovers. Once they are golden brown, you toss the hot fries with freshly minced garlic.
- 2 pounds russet potatoes, rinsed and scrubbed as necessary
- Non-stick cooking spray
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 3 garlic cloves, minced
- 1 tablespoon chopped parsley
- Flaky sea salt for serving
- Cut the potatoes into 1/2-inch thick batons. It’s important to cut them all about the same thickness. It is ok for the length to vary.
- Soak the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes and pat them dry with a towel.
- Preheat the oven to 425 degrees F. Grease a sheet pan with non-stick cooking spray.
- In a large bowl, whisk together the olive oil, kosher salt, pepper and cornstarch. Add the potatoes and toss them around, so they are coated in the oil mixture.
- Arrange the potatoes in a single layer on the sheet pan. They should not be overlapping.
- Roast the potatoes for 20-25 minutes until they are golden brown on one side. Then flip them to the other side and continue cooking for 10-15 minutes until they are nicely browned.
- Toss the hot fries with minced garlic and parsley. Sprinkle them with flaky sea salt before serving.
Serve the fries with ketchup or even basil pesto.
If you cannot fit all the potatoes on 1 baking sheet, spread them across 2 pans, so they are not too crowded. Rotate the pans on the racks in the oven halfway through roasting when you flip the fries to the other side.
Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them on a sheet pan in a 350-degree F oven. They won’t be quite as crisp as when you first baked them.
Keywords: garlic fries, baked French fries, oven fries
Sounds great! I don’t think the CC Baseball League food will be able to compare.