Wednesday, July 11, 2012

Garlic Butter Oven Fries with Herbs

I would almost call these healthier fries because they're oven baked, instead of deep-fried. Except that all the fat is pretty much added back, in the form of garlic butter. But even if they're not healthier, they do taste like garlic butter, so they've got that going for them. And all the fresh herbs are lovely (although, I guess you could always sprinkle those on your deep-fried fries). At least you don't have to mess with all that hot oil and then figure out what the hell to do with it when you're done. I usually figure I better not waste it and find something else to throw in there. Now we know why I'm still wearing stretchy maternity pants when my daughter is seven.

Yield: 4 to 6 servings

3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges
3 tablespoons vegetable oil
salt and freshly cracked black pepper
3 tablespoons unsalted butter
2 tablespoons grated fresh garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 teaspoon fresh thyme leaves, chopped

1.      Preheat oven to 475º F.
2.      Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
3.      Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
4.      Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
5.      In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
6.      When the potatoes are cooked, toss them with the garlic butter and fresh herbs.

from Jeff Mauro
potato wedges, soaking in water
dried potatoes wedges on a sheet pan with oil,
salt and pepper (I lined my sheet pan with foil, which
ripped a little when I flipped my fries later, so you
might not want to do that).
garlic, parsley, thyme and chives
potatoes wedges with tin foil removed (after 10 minutes)
potatoes wedges flipped over (after another 10 minutes)
potatoes wedges baked
drizzling with garlic butter

As you can see, I used lots of garlic. And I didn't
grate mine, I just pressed it (because it was easier).
sprinkled with herbs
oven fries with garlic butter and herbs

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