So, I really like this version more than the previous baked fry I auditioned. Here we skip the step of boiling, which apparently isn’t all that necessary as these turned out just as soft and pillow-y inside while maintaining a crispy, crunchy exterior, and baked up in half the time. Really, it should be the go-to method for fries as these came out perfect.
2 pounds russet potatoes, cut lengthwise into 3×1/3×1/3 batons 3 tablespoons vegetable oil, divided Kosher salt and freshly ground black pepper 2 garlic cloves chopped (not minced)* 3 tablespoons chopped flat leaf parsley
Preheat oven to 450-degrees. Coat a large rimmed baking sheet with non-stick spray. Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.
Roast the potatoes, turning ever 10 minutes, until browned and tender, about 30 – 40 minutes.
Whisk reaming 1/2 tablespoon oil, garlic and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
*Minced garlic is much stronger and has a sharper flavor than larger pieces of garlic. I made the mistake of mincing and it was over powering. Next time I would chop the garlic leaving larger chunks and thus softening the garlic flavor.