Potatoes have been given a bad rep because of their abundance of starch and carbs, but they ARE natural, and grown right from the earth, unlike those grease covered fries at fast food chains. The health benefits of potatoes include lowering blood pressure, preventing the growth of cancer cells, as well as containing vitamins C and B6, potassium, and fiber. One of the most popular foods when eating out are french fries. They can go as a snack, a side, an appetizer; can be dipped in ketchup, guacamole, garlic sauce; can be baked, broiled, fried-you get the idea. Today’s post is taking classic french fries,
baked, and incorporating a garlic flavor. I added garlic paste to the oil which I tossed the potatoes in, but after coming out of the oven, there was no garlic taste, so I sprinkled granulated garlic on top, enhancing the flavor. I was originally going to make them basil-oregano fries, but somehow the spices disappeared when this idea came into my mind, so I went back to the garlic. This is the perfect snack for a summer barbecue, a picnic, or as a substitute for the New York Fries you eat every Sunday!
-1 large white potato, washed and sliced vertically (into the shape of french fries)
-1 tablespoon extra virgin olive oil (can use any type of oil)
-1 teaspoon garlic paste
Preheat oven to 450. Wash and slice the potato into strips, as thick as regular french fries are. You can take the potato peel off if you want. In a separate bowl, mix the oil and the garlic paste. Pour this over top of the sliced potatoes, and coat them thoroughly in the oil mixture. Lay side by side on wax paper, and bake until the potato wedges turn brown along the edges. Flip them over, and keep baking until the other side is browned too. When they’re soft (to check if they’re soft, poke them with a fork, and the fork should easily go through the potato wedge), put the oven on broil, and broil until they’re as crispy as you want. Take them out of the oven and sprinkle with salt and granulated garlic. Flip them over and sprinkle the same amount on the other side. Let them cool, and serve.
Makes: one potato worth of fries, depending how big your potato is, and how thick you cut your strips. For a large crowd, use about 8-10 potatoes, as these will disappear fast!
Nutrition Facts (per full recipe):
Fat: 17 g
Carbs: 63 g
Sodium: 30 mg (I didn’t count in the extra garlic you sprinkle on top, because that depends on your taste)
Cholesterol: 0 mg
Fiber: 7 g
Sugar: 4 g
Protein: 7 g