This is a family standby, one everyone loves. This serves 4, or sometimes fewer depending on what else you're serving. You can use more potatoes, but it's important you don't crowd them on the baking sheets or they'll steam instead of brown.
Ingredients:
3 baking potatoes, peeled
3-6 Tbl. canola oil
3 Tbl. butter
2 garlic cloves, minced finely or grated (or more garlic to taste)
1/4 cup parmesan cheese (optional)
1/2 cup minced parsley (optional)
Salt & pepper to taste
Instructions:
Preheat oven to 425. Line 2-3 baking sheets with parchment paper.
Slice the peeled potatoes into 1/4" long, thin lengths.
Spread the potato slices out on 2-3 cookie sheets and toss each with 2-3 Tbl. canola oil (don't use olive oil as it smokes at high temperatures). You want the potatoes lightly coated with oil, and they need to lie flat with some space between each piece.
Place the sheets into the oven and bake until the potatoes are golden brown, about 30 minutes. You'll want to flip the fries about half way through cooking and rotate the baking sheets if needed so they cook evenly. Cooking time to get them browned but not burned will vary depending on the size of your potatoes, so keep an eye on them.
During the last 5 minutes of cooking, melt the butter in a large skillet. Add the garlic and saute for about 1 minute just until it's fragrant (careful not to let the garlic get brown). Add the potatoes and toss to evenly coat them with the butter and garlic. Sprinkle in the parmesan cheese and parsley if using and season with salt and pepper.
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