After a while, I start to get tired of potatoes and I get tired of the same old preparations. You can really only eat so many baked potatoes before you get tired of them. Thankfully, this recipe provides a great alternative to the same old side dishes.
My friend Lisa (a.k.a. Kermie) passed on this recipe from Cooking Light. It's really simple and flavorful and it's actually really easy to change and customize to your tastes.
(Adapted from Cooking Light)
3 lbs. baking potatoes, cut into thick 1/4 to 1/2 inch strips
4 tsp. vegetable oil
2 tsp. salt
1 tsp. pepper
Nonstick cooking spray
4 T. butter
1 head garlic, pressed or minced
2 T. minced fresh parsley
2 T. fresh grated parmesan cheese
Heat oven to 400 F. In a plastic bag or large bowl, combine potatoes, vegetable oil, pepper, and salt. Stir or seal bag and flip to mix well and coat potatoes with oil and fries.
In a single layer, place potato strips on a baking sheet coated with nonstick spray. Roast for 50 minutes, or until potatoes are tender, golden brown, and sizzling. Flip potatoes halfway through roasting.
Melt butter in a large skillet. Add garlic, and cook over medium-low heat for about 2 minutes. Add roasted fries to skillet, then add parsley and parmesan cheese. Stir, coating potatoes well, and serve immediately.
- Some of my fries were a little dry, but I cut some a little too small, which is why I suggest cutting them larger than 1/4 inch. They'll reduce in size during roasting, so the thicker they are the more flavorful they'll be.
- Potatoes need salt, so don't be afraid to salt them a little more if you think they need it. Granted, they probably won't qualify under "Cooking Light" standards, but they'll be mighty tasty.
- Oregano would be a great sub for parsley here. So would chives! Anything with a lot of flavor would be fantastic.
- These are great as a side or for a snack or an appetizer on game day. I'm definitely keeping these in my arsenal for football season.