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Categories:Viewed: 68 - Published at: 5 years ago
Ingredients
- About 2 lbs. (2 or 3 large) russet potatoes, peeled
- 1/4 cup peanut oil
- 2 teaspoons minced garlic
- 3/4 cup dry, finely chopped parsley (see Notes)
- 2 teaspoons melted butter
- Salt
Method
- Preheat oven to 425°. Fill a large bowl halfway with water. Cut potatoes into long slices about 1/4 in. thick, then cut in 1/4-in.-thick sticks, dropping them into water as cut. Drain and pat very dry.
- Line 2 large rimmed pans with parchment paper. Put 1/2 of potatoes in each pan. Pour oil evenly over potatoes and mix to coat. Arrange potatoes in a single layer.
- Bake potatoes for 20 minutes, then turn over with a wide spatula. Continue to bake potatoes, turning every 10 minutes, until crisp and deep golden, 20 to 25 minutes more.
- In a large bowl, combine garlic, parsley, and butter. Add potatoes, mix well, and season to taste with salt. Serve immediately.
- Note: Nutritional analysis is per 1-cup serving.
