Sunday, July 26, 2009
Here's the other batch of fries that I made. Fry #2. I had an extra potato left from the potato salad I made earlier in the week. I figured I'd make a batch of regular french fries along with the parmesan sweet potato version.
There's a brewery-restaurant here called Gorden Biersch. I'm not sure if they have any other branches, but they have some really great tasting garlic fries. It's been a LONG time since I've had them. Here's my version of those fries. Again with my quest to avoid deep-frying, I baked them, which turned out awesome. It still had the crisp crunch you find with the fried version. I tossed the potatoes before baking in some olive oil, fresh minced garlic and dry rosemary. To give them a little bit crisper texture, I put them in the broiler for a couple of minutes.
Served it with a side of banana ketchup. Yum!!! You can leave the skins on or peel them. Whatever your preference may be.
This serves 2 people.
Baked Garlic-Rosemary Fries
1 large russet potato
1 large garlic clove - minced
2 Tbsp dry rosemary
Preheat oven to 450˚F
Cut the potato into 1/4-inch stick.
In a large bowl, toss the potato sticks in some olive oil. Toss them well then add in the garlic, rosemary and a sprinkling of salt.
Plce on a baking sheet lies with parchment paper and bake for 40-45 min. Give them a toss halfway through.
To get them slightly crisper, place them in the broiler for 2 min after the oven.