Recipe by FeedMePlz
Presoaking potato slices in hot water helps remove excess starch so they brown and crisp like oil-cooked fries.
Top Review by magpie diner
We enjoyed these potatoes and I do think the hot water method helped them to be so nice and crisp on the outside and buttery smooth on the inside. Even though I tossed well in the oil, they really stuck to the pan, so I'd think about a bit more oil next time. When it came time to toss the parsley and garlic with the cooked potatoes, I found the garlic mostly fell to the plate, so you didn't get a lot of that garlicky flavour with every piece. Not sure how that could be done differently, maybe I didn't mince the garlic enough (I'd use my planer or micro grater next time).
- 1 1⁄2 lbs russet potatoes, peeled and cut into 1/4-inch-thick wedges
- 2 teaspoons canola oil
- 2 teaspoons olive oil
- 4 garlic cloves, coarsely chopped
- 1 tablespoon parsley, chopped, fresh
Directions See How It's Made
- Place oven rack in lowest position, and preheat oven to 475°F Coat baking sheet with cooking spray.
- Soak potatoes in bowl of hot water 10 minutes.
- Drain, pat dry, and return to dry bowl.
- Meanwhile, heat canola oil, olive oil, and garlic in saucepan over medium-low heat.
- Cook garlic 2 minutes, or until it begins to brown.
- Transfer garlic to small bowl with slotted spoon.
- Pour oil over potatoes, and toss to coat.
- Season with salt and pepper.
- Arrange potatoes in single layer on prepared baking sheet.
- Bake 20 minutes, or until potatoes are golden on bottom.
- Turn, and bake 10 minutes more, or until golden and crisp.
- Meanwhile, stir parsley into reserved garlic; sprinkle over fries.
- Season with salt and pepper, and serve immediately.