Garlic- and Parsley-Coated Steak Fries

EASIER

VEGETARIAN

GLUTEN-FREE

Makes 4 to 6 servings

There’s no need to turn these potatoes as they roast. The more contact one side of each fry has with the hot metal, the crunchier they will get. That said, you do need to loosen the potatoes from the roasting pan to make sure they don’t stick. As they bake, periodically run a metal spatula under them to make sure they’re not sticking to the hot surface. Or shake the pan repeatedly during the first half hour.

4 large russet potatoes (about 3 pounds), peeled

3 tablespoons olive oil

3 tablespoons minced garlic

1 teaspoon table salt

1 teaspoon ground black pepper

¼ cup minced fresh parsley leaves

1. Position the rack in the center of the oven; heat the oven to 400°F.

2. Cut a small slice off one end of each potato so it will sit flat and stand up tall on your cutting board or work surface. Use an apple slicer to press down through each potato, slicing it into wedges.

3. Place the wedges in a medium roasting or broiler pan. Add the oil, garlic, salt, and pepper. Toss well to coat evenly.

4. Roast until the potatoes are crisp and golden brown, about 50 minutes, loosening them from the pan about halfway through the baking.

5. Remove from the oven and sprinkle the parsley all over the wedges. Set aside for a couple of minutes to cool before serving.

image

Voilà! If you’re not going to buy minced garlic in jars, you can quickly make a fine garlic paste by putting a small handful of peeled cloves in a plastic bag, squeezing out the air, sealing it closed, and bashing it with a rolling pin. The flavor of the paste will be more concentrated, so use about 25 percent less than jarred minced garlic. Store the remainder right in that sealed bag in the fridge for a couple of weeks.

image The garlic will turn quite brown, not to everyone’s taste. If you’re in that camp, add the garlic to the sheet pan after it has been in the oven for 30 minutes.