When I saw this post pop up from Tracey's Culinary Adventures
, originally from August '11 Bon Appetit, I immediately bookmarked it. I enjoy trying different flavors on homemade french fries, and this one looked so delicious in her pictures. I think the "San Francisco" part of the name also helped win some points with Joel, since he is a lover of all things SF. I made these fries on Monday night along with some veggie burgers. Baking at such a high temperature really helped to give these fries the right texture--crispy on the outside, but still soft on the inside. As soon as the hot fries hit the bowl of parsley and garlic, an amazing aroma filled my kitchen. Joel tried a fry before I put them on our plates and said they were by far the best fries we've ever made! I have a few smaller potatoes and a whole bunch of parsley leftover from my farmers market visit, so I think a version of these fries may be making an appearance on our breakfast table this Sunday!
2 1/4 pounds Russet Potatoes, cut lengthwise into batons
3 tablespoons Vegetable Oil, divided
Salt and Pepper
4 Garlic Cloves, minced
2 tablespoons Flat Leaf Parsley, chopped
Combine potatoes with 2 1/2 tablespoons of the oil in a large bowl and toss to coat. Season them with salt and pepper. Divide them in single layers between 2 baking sheets that have been sprayed with non-stick cooking spray. Bake at 450 degrees for 30 minutes, or until the fries are tender and browned. There is no need to flip the fries while they cook. Increase the temperature to 500 degrees and continue cooking until the fries are dark brown in spots, another 5 minutes or so. 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. Season to taste with salt and pepper before serving.