Skinny Garlic Pommes Frites

In the production of a really good ‘French Fry” the type of fat used to fry with can make all the difference. Not to mention the type of potato and the potatoes sugar content will make a difference as well. Seriously, this subject for scholarly debate! Many establishments that place “Pommes Frites” on the menu are doing the potato justice because they are correctly frying them in animal fat (tallow, lard, duck or goose fat). I think there might be one thing we all agree on– we are all looking for the same great flavor and texture in a skinny pommes frites. If so, this recipe is for you!

Ingredients:
1/8 cup good quality olive oil
4-6 cloves fresh garlic, peeled and cut and smashed to paste
Grapeseed cooking spray, or your favorite high smoke point oil
3 russet potatoes, washed and dried
Kosher salt
fresh cracked black pepper
1/4-1/2 cup fresh grated, good quality Parmesan cheese ( optional)
1 bunch fresh Italian parsley, finely chopped

Method:

Combine the oil and crushed garlic in a large mixing small bowl. Set aside.

Preheat the oven to 425 F- 450°F. Lightly coat a baking sheet with cooking spray. If you use Aluminum, lay a sheet of foil inside baking sheet and spray foil with non-stick cooking spray. This will ensure easy cleanup. Set aside.

Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thin strips. Once cut, pat dry with a paper towel.

Toss cut potatoes in the bowl containing the oil and smashed garlic. Use your hands to evenly coat. Season with salt and black pepper after they have been coated with the oil and garlic mixture. Place oil coated cut potatoes onto the prepared baking sheet.

Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Remove from oven and toss with cheese and fresh chopped parsley. Adjust seasoning with salt and pepper.

Serve immediately. if you like, serve with my HomeMade Ketchup Recipe at 30 Second Mom

Variations: You can use other root vegetables like sweet potatoes or parsnips.  Or try Yukon gold, or other variety of potato. Increase bake time for sweeter content root vegetables.