3 pounds peeled baking potatoes, cut into 1/4-inch thick strips [I made these with Yukon Gold potatoes and they were way better than any other kind I've tried.]
4 tsp. vegetable oil
3/4 tsp. salt
2 Tbl. butter
8 garlic cloves, minced (about 5 tsp.)
2 Tbl. finely chopped fresh parsley
2 Tbl. freshly grated Parmesan cheese
- Preheat oven to 400F.
- Combine first 1 ingredients in a large zip-top plastic bag, tossing to coat.
- Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400F for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. [Don't turn too soon, or the crispy part will stick to the cookie sheet instead of the potato. If they don't want to turn after 20 minutes, leave them 5 more & try again.]
- Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.