Baked Garlic Fries
4 russet potatoes
5 – 6 garlic cloves, chopped
3 tablespoons olive oil
1/2 teaspoon red chili flakes
1/2 teaspoon salt, plus additional salt to season fries after they’re baked
Dash of pepper
Dried parsley flakes
Chopped cilantro and chopped fresh garlic for garnish
1) Pre-heat oven to 450 degrees F.
2) Heat oil in small pot on medium-low. When the oil is hot, add the chopped garlic and chili flakes. To prevent garlic from browning (and gasp – burning), shake the pan over the flame for 3 – 4 minutes until garlic and chili are infused with the oil. Pour the oil into a large bowl. Add 1/2 teaspoon salt and a dash of pepper. Gently stir oil.
3) Peel potatoes, then using a mandoline, make 1/4 inch french fries. You’ll need to work quickly so that your potatoes don’t oxidize and change color. Gently toss potatoes with the garlic oil in the large bowl. Spray baking sheet with Pam cooking spray. Place potatoes directly on the pan and sprinkle dried parsley flakes over the fries. I made the mistake of covering the pan with foil, and half-way through the baking process I removed the foil and baked them directly on the pan. They crisp and brown much better without the foil.
4) Bake for 30 – 35 minutes until golden. I let them sit on a paper towel to drain any excess oil. While the garlic fries are still hot, season with additional salt, and garnish with chopped cilantro and chopped garlic. My fries look a little mangled here because of the foil incident, but don’t worry M-kun, they’ll be perfect the next time I make these for us.