readers, i’ve missed you. the past few weeks have been a crazy busy blur of jam packed workdays, traveling & a grueling trivia schedule. you heard that right. grueling trivia schedule. our regular, casual evenings of trivia ended about a month ago when we happened upon a league (!) that has a tournament where you could possibly win $5,000. the catch? only the top 25 teams qualify & we only had 3 weeks to catch up to teams that had been playing to qualify for 6 months. well, last night, we did it. & tonight we are relaxing at home, with wine, for the first time in a long time.
also? we’ve been playing under the name biscuits & gravy, & this week just so happens to be national biscuits & gravy week, so we’re feelin’ pretty good.
what’s that got to do with garlic oven fries? not a damn thing. i just wanted to say that it’s nice to be back to blogging. & wish us luck this saturday. $5,000 would be sweet.even during these crazy weeks, we’ve managed to crank out some regular meals & the side that shows up over & over again, especially with all the burgers we’ve been having, are these fries.
they’re quite possibly the best you can make at home without deep frying. trust me. i know fries.
3 cloves garlic, minced
2 tablespoons canola oil
3 large baking (russet) potatoes
1 tablespoon fresh parsley, chopped
1. preheat oven to 450°. spray a baking sheet with cooking spray.
2. heat the garlic & canola oil in a small saucepan over medium heat until the garlic becomes fragrant, about 2 minutes. strain the oil into a large bowl. set the garlic aside.
3. cut the potatoes into 1/4 inch sticks. add them to the large bowl, with the oil, sprinkle with salt & toss until well coated.
4. spread the potatoes on the baking sheet, in a single layer, & bake for around 35 minutes, or until golden & crisp.
5. remove the fries from the baking sheet. a metal spatula works best. place in a large bowl & sprinkle with a little more salt. add the reserved garlic, chopped parsley & toss to coat. eat ’em up!