Things You'll Need:
- 1 and 1/2 lb. russet potatoes cut into 1/4-inch-thick wedges for 4 servings
- 2 tsp. canola oil
- 2 tsp olive oil
- 4 gloves garlic, coarsely chopped
- 1 Tbs. chopped fresh parsley
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Step 1
Place oven rack in lowest position, and preheat oven to 475 degrees F. Coat baking sheet with cooking spray. Soak potatoes in bowl of hot water 10 minutes to help remove excess starch so they brown and crisp like oil-cooked fries. Drain, pat dry, and return to dry bowl.
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Step 2
Meanwhile, heat canola oil, olive oil and garlic in saucepan over medium-low heat. Cook garlic 2 minutes, or until it begins to brown. Transfer garlic to small bowl with slotted spoon.
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Step 3
Pour oil over potatoes, and toss to coat. Season with salt and pepper. Arrange potatoes in single layer on prepared baking sheet. Bake 20 minutes, or until potatoes are golden on bottom. Turn, and bake 10 minutes more, or until golden and crisp.
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Step 4
Meanwhile, stir parsley into reserved garlic; sprinkle over fries. Season with salt and pepper, and serve immediately.
