Roasted Russet Potatoes With Parsley And Garlic
These oven-roasted potato fries are crispy on the outside and tender on the inside, making them a delightful treat for any occasion. The potatoes are cut into thin strips, tossed in olive oil and roasted to a perfect golden brown. Seasoned with fresh parsley and garlic, these fries are sure to be a hit at your table.
— Constant Cookbook
Ingredients
- 2 long russet potatoes, about 1 lb. total
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 garlic clove
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
Instructions
- <h3><b>Step 1. Cut the Potatoes</b></h3> Preheat the oven to 400&#176;F (200&#176;C). Cut the potatoes lengthwise into slices 1/2 inch (12 mm) thick. You can leave the skin on the russet potato if you like. Stack half of the slices and cut lengthwise into strips 1/2 inch (12 mm) wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel. &nbsp; <h3><b>Step 2. Drizzle with Olive Oil</b></h3> Place the potatoes in a large bowl. Drizzle with the olive oil and toss to coat evenly. &nbsp; <h3><b>Step 3. Roast the Potatoes</b></h3> Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife (30 to 35 minutes). Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.
- <b>Tip:</b> To make sure your potatoes are done, stick a fork in it. If your fork easily slides out, they are ready to serve. &nbsp; <h3><b>Step 4. Season the Potatoes and Serve</b></h3> Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003). &nbsp; <h2><b>Tips for Making Your Potatoes Crispy</b></h2> For potatoes that are extra crispy, use high heat and coat the exterior of your potatoes with olive oil.
Yield
Serves 4.
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