Photo by Jonny Valiant
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Recipe information
Total Time
50 minutes
Yield
Makes 4 to 6 servings
Ingredients
Nonstick vegetable oil spray
2 1/4 pounds russet potatoes, cut lengthwise into 3 x 1/3 x 1/3-inch batons
3 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Preheat oven to 450°F. Coat a large rimmed baking sheet with nonstick 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.
Step 2
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F. Continue roasting until fries are deep brown in spots, about 5 more minutes.
Step 3
Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
Nutrition Per Serving
Per serving: 243.6 calories
21.2% calories from fat
5.9 g fat
0.4 g saturated fat
0 mg cholesterol
44.5 g carbohydrates
4.4 g dietary fiber
0.0 g total sugars
40.1 g net carbohydrates
4.4 g protein
14.8 mg sodium
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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