Olive Oil Oven Fries
Olive Oil Oven Fries
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 226
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 567
- Total: 55 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 40 min
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 226
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 567
- Total: 55 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 40 min
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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