San Francisco Garlic Fries

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The Bon Appétit Test Kitchen

Makes 4 to 6 servings

Source

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

Method

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.

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.

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.