One Potato, Two

The smell, the taste, the ease of consumption…there’s just something about a French fry that I find irresistible.

Steak fries, waffle fries, shoestring fries…I haven’t met many fries I didn’t like.

Dipped in ranch dressing, smothered in cheese, topped with chili…I like ’em any way I can get ’em.

But all this goodness comes with a price, because quite frankly, who can eat like this every day?

Enter Roasted Russet Potatoes with Parsley and Garlic, a more than adequate stand-in for the real deal. When the potatoes are baked to the point of crispiness, they achieve the same desirable qualities of the ubiquitous fry. I added a light dusting of truffle salt to the potatoes, making it difficult to stop once you start.





Roasted Russet Potatoes with Parsley and Garlic

Yield: 4 servings

Source: Williams-Sonoma "Essentials of Healthful Cooking"

What You Need

  • 2 long russet potatoes, about 1 lb. total
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 garlic clove
  • 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste
  • Truffle salt, to taste (optional)

What To Do

  1. Preheat an oven to 400°F.
  2. Cut the potatoes lengthwise into slices 1/2 inch thick. Stack half of the slices and cut lengthwise into strips 1/2 inch wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.
  3. Place the potatoes in a bowl. Drizzle with the olive oil and toss to coat evenly. Add chopped garlic and toss again until evenly distributed.
  4. Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30 to 35 minutes. Meanwhile, place the parsley on a cutting board and chop together finely.
  5. Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley and toss gently to coat. Serve immediately.
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