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Roasted Russet Potatoes with Parsley and Garlic

Roasted potato strips are an excellent alternative to a plain baked potato and a healthful alternative to French fries. Not only do they cook faster, but they also allow you to keep the fat to a minimum by tossing the potatoes in just enough oil to give them a little flavor and encourage browning. 

Ingredients:

  • 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 

Directions:

Preheat an oven to 400°F.

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.

Place the potatoes in a bowl. Drizzle with the olive oil and toss to coat evenly.

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, combine the parsley and garlic on a cutting board and chop together finely.

Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).