Photo by Christopher Hirsheimer
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons olive oil
3 large Russet potatoes
1/2 teaspoon salt, plus more to taste
1 tablespoon finely chopped fresh flat-leaf parsley
Preheat the oven to 450°F.
Heat the garlic and oil together in a small saucepan over medium heat until the garlic is very lightly golden, 2-4 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1/4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Spread the potatoes onto a baking sheet in a single layer. (Use two sheets if needed) Bake until golden and crisp, about 35 minutes.
Remove the potatoes from the baking sheet with a metal spatula. In a serving bowl, toss with the parsley, reserved garlic, and salt to taste. Serve immediately.
Makes 4 servings
Serving size: 3/4 cup
Calories 270; Total fat 7g (Sat fat 0.6g, Mono fat 4g, Poly fat 2g); Protein 6g; Carb 47g; Fiber 3.5g; Cholesterol 0mg; Sodium 304mg
Excellent Source of: manganese, potassium, vitamin B6, vitamin C, vitamin K
Good Source of: copper, fiber, folate, iron, magnesium, niacin, phosphorus, thiamin
Copyright 2016 Ellie Krieger All rights reserved