There’s nothing revolutionary about these fries. But I love them because (a) they’re fries, (b) they’re oven-baked, so they’re healthy, obvs, and (c) they’re sprinkled with garlic, and who doesn’t love garlic fries?
Make sure to bake these potatoes unpeeled; otherwise, they won’t hold up their shape.
2 pounds russet potatoes, scrubbed and cut into 3/4-inch-wide fries
1/4 cup avocado oil
2 garlic cloves, minced
2 tablespoons chopped parsley
1. Preheat the oven to 450F degree. Prepare a large bowl of ice water. Add the potatoes and let soak for 15 minutes. Drain and pat dry.
2. In a large bowl, toss the potatoes with the oil and season with salt. Spread on a large baking sheet in a single layer. Bake for 20 minutes, or until the potatoes are golden on the bottom. Turn and bake for 20 minutes longer, turning occasionally, until golden. Transfer the fries to a platter, sprinkle with the garlic, parsley, and pepper, and serve.