Thin fries with garlic and parsley, baked in the oven. Creates a nice variety of both soft and crispy fries.
Preheat oven to 425 degrees.
Wash the potatoes and cut them into thin pieces, about 1/3" thick. Pat the potatoes dry with paper towels and toss to coat with olive oil in a large metal bowl. Set the bowl aside.
Spread the potatoes in a single layer in two baking sheets. Line the bottom of the pans with parchment paper or coat with a nonstick spray.
Bake the potatoes for about 30 minutes, turning and rearranging them frequently. They should look nearly done at this point. Carefully remove them from the pans and transfer them back to the large metal bowl. Toss with the garlic and parsley, and sprinkle on salt and pepper to taste. Return the potatoes to the pan and bake for about 10 more minutes until golden brown.
If desired, grate some parmesan cheese over the fries right after you pull the pans from the oven.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 62mg||2 %|
|Potassium 1592.3mg||42 %|
|Total Carbohydrate 68.1g||20 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 63g|
|Protein 8.3g||12 %|
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Calories per serving: 314
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