Garlic Fries

Back in April, this recipe inspired my Wednesday Fun question about your favorite French fries. Well, I'm finally getting around to posting it. My kids don't like garlic, so I made it without step 4 & it was still delicious. I think the Yukon Gold potatoes are totally the way to go & make these especially wonderful. From Cooking Light magazine, April 2002.

Garlic Fries

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
Cooking spray
2 Tbl. butter
8 garlic cloves, minced (about 5 tsp.)
2 Tbl. finely chopped fresh parsley
2 Tbl. freshly grated Parmesan cheese

1. Preheat oven to 400F.
2. Combine first 1 ingredients in a large zip-top plastic bag, tossing to coat.
3. 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.]
4. 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.