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Skinny Garlic Parmesan Fries
Ingredients
- These delicious fries are baked in the oven with garlic, a little olive oil, kosher salt and black pepper, then sprinkled with freshly grated Parmesan and parsley – to die for!
- Inspired by a night out with friends, my girlfriend ordered something very similar although fully fried and I couldn't stop eating them – I knew I had to make them at home!
- Yesterday I set out to see if I can recreate them, and luckily I had a houseful of people who helped me taste test them. BIG HIT with everyone in my house!! You don't miss the fact that they are not fried at all, and the garlic smells amazing while it's baking in the oven. I listed them here as 1 serving which is basically one potato per person, but you could share them if you were serving them as a side.
- I made two batches and baked them on two baking sheets because the key to making them crisp is to make sure they all lay flay on the baking sheet, you don't want to crowd the pan.
- To cut them, I used my mandolin and sliced them into 1/4-inch thick slices. Then I took a knife and sliced them into 1/4 inch thin strips. If you cut them thicker you'll have to adjust the cooking time. Next time I may try my paderno slicer and see how they work out spiralized.
- And for those of you who are scared of potatoes, I just want to remind you potatoes are good for you! They are rich in fiber, potassium and magnesium, which are all listed as shortfall nutrients in the American diet. Plus, they are naturally gluten free and part of a clean eating diet!
- Skinny Garlic Parmesan Fries
- Skinnytaste.com
- Servings: 1 • Size: 1 potato • Old Points: 4 pts • Points+: 5 pts
- Calories: 192 • Fat: 6 g • Carb: 32 g • Fiber: 3 g • Protein: 5 g • Sugar: 1 g
- Sodium: 69 mg (without salt) • Cholesterol: 3 mg
- Ingredients:
- 1 tsp olive oil
- 1 clove garlic, crushed well
- canola cooking spray
- 1 medium (6 oz) potato, russet or yukon gold, washed and dried
- kosher salt and black pepper, to taste
- 2 teaspoons fresh grated Parmesan cheese (I used Reggiano)
- fresh parsley, minced
- Directions:
- Combine the oil and crushed garlic in a small bowl.
- Preheat the oven to 425°F. Lightly coat a baking sheet with cooking spray.
- Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thick strips. Place on the baking sheet and toss with the oil and garlic and use your hands to evenly coat. Season with salt and black pepper. Place on a single layer onto the greased baking sheet. Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Baking time will vary depending on your baking sheet and your oven.
- Remove from the oven and top with parmesan and parsley, eat hot!
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