A deliciously healthy take on “ballpark” garlic fries! Oven-frying in olive oil instead of deep-frying in refined vegetable oil not only dramatically increases the healthfulness but also kicks up the flavor.
A deliciously healthy take on “ballpark” garlic fries! Oven-frying in olive oil instead of deep-frying in refined vegetable oil not only dramatically increases the healthfulness but also kicks up the flavor.
Rated 3.8 stars by 18 users
Craig Hilliker
4
30 minutes
25 minutes
2 Whole Russet Potatoes
1/2 Cup All Purpose Flour
2 Tbsp Sciabica's Olive Oil (pick your favorite variety!)
1 Tbsp Extreme Garlic Olive Oil
1/8 Cup Italian Flat Leaf Parsley
1 Pinch of Salt and Pepper (to taste)
Preheat oven to 425 F
Boil potatoes (whole) for 10 minutes. This softens the potato, making it more pliable and roughens the edges for additional crispiness when oven-frying.
Remove potatoes from water and allow to cool for 5 minutes.
Cut potatoes into strips, or use a french fry cutter.
In a large mixing bowl, combine flour and 1 teaspoon each salt & pepper. Toss potato wedges in flour mixture.
Place potato wedges on a cooking sheet. Then drizzle with 2 TBSP Sciabica Olive Oil (Marsala or Garlic recommended). Toss the wedges in the olive oil ensuring each it coated.
Spread potato wedges so there is separation between each wedge.
Bake at 425 F for 18-22 mintues or until golden and crispy!
Drizzle Sciabica's Extreme Garlic Olive Oil and sprinkle finely-chopped parsley over each served portion.
Finish with a sprinkle of sea salt to taste.
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