Categories: Appetizer, Vegetable, fall, side dish, spring, summer, winter

Ingredients

• 2 large baking potatoes
• 1 tablespoon of minced garlic
• 2 tablespoons of canola oil
• 1/2 tespoon salt
• 1 tablespoon fresh Italian parsley

Directions

1. Heat the oven to 450° degrees. Heat minced garlic and canola oil together in a small saucepan over medium heat for 2 minutes. Remove the garlic from the oil with a small mesh strainer or slotted spoon. Set both the garlic and the oil aside.

2. Cut potatoes into 1/4-inch-thick matchsticks. In a large bowl, toss together the oil, the potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake them until they are golden and crisp, about 35 minutes, flipping them halfway through.

3. Transfer the potatoes to a serving bowl and toss them with finely chopped, fresh Italian parsley, the garlic, and salt to taste. Makes 4 servings.

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