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.

from food network’s ellie krieger

3 cloves garlic, minced
2 tablespoons canola oil
3 large baking (russet) potatoes
kosher salt
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!