These are just ridiculous. And by ridiculous I mean you won’t be able to stop shoveling them in. There’s a small chance you may find yourself hiding in a closet with the entire bowl of these before they even reach the dinner table and I will not take responsibility, people; I am just the messenger. It’s all about the method and if you get it right I assure you the results will be the most crispy, flavorful french fry you’ve ever tasted and that bite of garlic; oh you just wait. If you make these once your family will be asking for them again and again. They are as much work as opening a bag of frozen fries and making them…minus the preservatives and additives. Fine by me.
Adapted from Bon Appetit, August 2011
2 Large Russet Potatoes
2 1/2 Tablespoons Canola Oil
1 Large Garlic Clove, grated or pressed
Preheat oven to 450 and spray baking sheet with cooking spray. Cut potatoes into 1/3 inch thick slices and then again lengthwise into strips that are about 1/3 inch thick. Toss potatoes in canola oil and arrange on prepared baking sheet in a single layer. Place in the oven and cook for 30 minutes, flipping the fries every 10 minutes. Turn heat up to 500 and cook for an additional 5 minutes. Remove fries from oven, place in a bowl, add garlic and a couple pinches of salt and toss to coat. Serve immediately.