Recipe courtesy of Aida Mollenkamp
Print
Olive Oil Oven Fries
Total:
55 min
Prep:
5 min
Inactive:
10 min
Cook:
40 min
Yield:
2 to 3 servings
Level:
Easy
Total:
55 min
Prep:
5 min
Inactive:
10 min
Cook:
40 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

  • 2 large russet potatoes (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • 8 medium garlic cloves, smashed
  • 2 teaspoons kosher salt

Directions

Heat oven to 475 degrees F and arrange rack in top.

Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding.

Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool.

When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more.

Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately.

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