Garlic and Herb Fries
Delicious side dish that's quick and easy to prepare. This recipe is gluten free and easily vegan if you use olive oil instead of butter in the sauce.
Ingredients
- 4 large Russet potatoes sliced in wedges
- 4-6 tbsp. olive oil
- cracked salt and pepper to taste
- 3 tbsp. unsalted butter
- 1 tbsp. dried parsley
- 1 tsp. dried thyme
- 1 tbsp. dried chives
- 3-4 large cloves minced garlic or 2 heaping tablespoons minced garlic from a jar
Instructions
- Peel potatoes and cut into wedges.
- Soak the potatoes in a bowl with salted water for 10 minutes.
- Drain and pat dry with paper towels.
- Sprinkle olive oil onto the bottom of a large glass baking pan (10x15”) or cookie sheet.
- Crack salt and pepper over top of olive oil and try to coat the bottom of the pan.
- Spread potato wedges in a single layer over top of the oil.
- Sprinkle with cracked salt and pepper.
- Brush with olive oil.
- Cover dish with foil and bake at 475 for about 10-12 minutes.
- Remove foil and turn potatoes over so other side can cook.
- Bake another 10-12 minutes, covered, or until fork tender.
- Remove foil.
- Bake 5 more minutes to brown potatoes slightly.
- Remove from oven.
- Meanwhile, melt butter.
- Add parsley, thyme, chives, and minced garlic.
- Stir to combine.
- Brush garlic and herb butter over top of the fries.
Notes
NOTE: Fresh herbs and garlic can also be used. Sauté garlic in a skillet with butter until fragrant – about 5-7 minutes over low heat. Remove from heat. Stir in chopped fresh herbs (2-3 tbsp. each). Use to toss potatoes after they come out of the oven.
Recipe adapted from Recipes For Our Daily Bread; recipe source: Jeff Mauro, Food Network.
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