So for the first time I participated in the Nest's recipe swap. The recipe I submitted for someone else to try was parmesan potato wedges. The recipe I got to try was San Francisco garlic fries. You can find the recipe (which was from the August 2011 issue of Bon Apetit) here.
I halved the recipe for me and my husband. This was my first time making fries (baked or otherwise) and I liked how crispy they came out. I do think I might have cut some of the batons too thin because a few came out burnt and set off the smoke detector (but I also cut down the time and temperature a little - you have to know your oven). Most of the fries were still good though (the ones pictures are the corner of my husband's plate). I served the fries as a side dish to steak, along with a piece of avocado.
Non-stick cooking spray
1 1/4 pounds Russet Potatoes, cut lengthwise into batons/wedges
1.5 tablespoons Vegetable Oil, divided
Salt and Pepper
2 Garlic Cloves, minced
2 tablespoons Flat Leaf Parsley, chopped
1. Preheat the oven to 425.
2. Spray a cookie sheet with nonstick spray.
3. Combine potatoes with 1 tablespoons of the oil in a large bowl and toss to coat. Season them with salt and pepper.
3. Place the potatoes in a single layer on the baking sheet.
4. Bake at 425 degrees for 30 minutes, or until the fries are tender and browned.
5. Meanwhile, whisk the remaining 1/2 tablespoon of oil with the garlic and parsley in a large bowl. Add the hot fries and toss to coat.
6. Season to taste with salt and pepper before serving.
7. Serve hot.