Oven Roasted Fries with Garlic Butter & Parmesan

Now that grilling season is here, I will be seeing quite a number of burger patties coming off the grates. There is nothing like the flavor of beef cooked over an open fire, or in my case, glowing coals, on a toasted bun with all the fixings. And what I love with my burgers are French fries. Potato salad or chips are nice, but let’s face it, they’re not fries. But who wants to fire up a big pot of hot oil when the temperature is like summer in the kitchen. Not to mention the spattered oil all over that has to be cleaned up later.

Enter oven roasted fries, baked on a foil lined sheet pan. Your oven is on for a short period of time, and the foil can be sent to the trash bin when you’re done. My kind of cooking. These fries are crispy on the outside and soft in the middle. Tossed with garlic butter, they’re swoon-worthy. Plus the added taste excitement of the Parmigiano Reggiano. A perfect accompaniment to your juicy grilled burger.

Your large russet potato is cut lengthwise into ½ x ½-inch batons and the ends are squared off so they don’t burn. Tossed with 2 teaspoons of oil in a zip top bag, there is hardly a calorie to be found. After 20 minutes the fries are turned over and back in the oven to finish.

Meanwhile you melt a couple of tablespoons of butter, add the minced garlic and let it infuse. When the fries are done to perfection, you toss them in the garlic butter, making sure each one is thoroughly coated. And last sprinkle with minced Italian parsley and parmesan. Now that’s what I’m talkin’ about.

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Oven Roasted Fries with Garlic Butter & Parmesan

2 servings

1 large russet potato, cut in ½-inch square batons, ends trimmed flat
2 teaspoons canola oil
¼ teaspoon kosher salt
Cooking spray

2 tablespoons butter
4 large garlic cloves, minced (about 1½ tablespoons)
1 ½ tablespoons minced fresh Italian parsley
1-2 tablespoons Parmigiano Reggiano cheese

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and lightly spray.

2. Place potato batons in large zip top bag and drizzle with canola oil. Sprinkle with salt. Shake and toss potatoes to coat. Place in single layer on baking sheet.

3. Bake for about 40 minutes total. Turn to opposite side after 20 minutes, bake 13 minutes and each unbrowned side for about 3 minutes each. If you prefer lighter color, skip last 6 minutes.

4. Melt butter in 12-inch non-stick skillet until sizzling. Add minced garlic, remove from heat, stir and let sit for 3 minutes.

5. Add browned potatoes to the garlic butter and turn over with tongs to thoroughly coat. Sprinkle with minced parsley and turn. Dust with kosher salt, if desired. Place on serving dish using a spatula to scoop over all butter and garlic. Sprinkle with parmesan. Devour.