Recipe: Bistro French Fries with Parsley and Garlic (oven-fried)

BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC

"In this baked version of shoestring potatoes, the texture of the fries varies some are crisp and some soft, but all are delicious."

4 medium russet potatoes (about 1 3/4 lbs), unpeeled
2 tablespoons canola oil
1/4 cup chopped fresh parsley
2 garlic cloves, minced
Coarse salt to taste

Position rack in center of oven and preheat to 425 degrees F.

Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels.

Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer.

Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.

Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.

Makes 4 servings
Source: Bon Appetit magazine article: Cooking For Health: Menu Makeovers by Marie Simmons , September 2001