Baked Garlic Parmesan Parsley Fries are the perfect accompaniment for your favorite burger. The trick to baking these crispy fries is to thoroughly rinse away excess starch and to let them stand in vinegar-laced water prior to drying them and baking them.
Baked Garlic Parmesan Parsley Fries
(Mark Kelly, 2016)
Makes 4 – 6 servings
6 large baking potatoes, washed, skin-on, cut into 1/4-inch wide by 1/4-inch thick slices
8 large garlic cloves, minced
3 Tbsp unsalted butter
1 cup freshly grated parmesan
1/2 cup roughly chopped parsley
1 Tbsp garlic powder
Distilled white vinegar
Extra-virgin olive oil
Freshly ground black pepper
Rinse the potato slices in cold water several times until the water is no longer cloudy. Leave the potatoes in the clear water. Add 2 tablespoons of vinegar to the water. Cover and let stand for at least an hour. Pat the potatoes dry and leave them to stand at room temperature on paper towels for at least 30 minutes more.
Preheat over to 400F.
Spray three large rimmed baking sheet with cooking spray.
In a large bowl toss the potatoes in 2 tablespoons of oil and gradually mix in the garlic powder and season with salt and pepper. Arrange the potato slices on the prepared baking sheets leaving room between the potatoes. Bake for 25 minutes. Remove and carefully turn the potatoes over to ensure that they brown on both sides. Bake for another 25 minutes or until the fires are golden brown.
Meanwhile in a very large non-stick skillet, melt the butter and saute the garlic for 30 seconds over medium heat. Remove from the heat. Add the baked fries to the skillet and toss in the garlic butter. Add the parsley and parmesan and continue to toss until well combined. Season with salt and serve while hot.