My kids believe that fries go great with just about anything. I tend to agree but usually fries made in the oven don't come close to their fried counterpart.
After eating garlic fries at Gordon Biersch not too long ago, I decided to replicate the recipe or at least come close to the original. Since I don't own a deep fryer or like to mess with hot oil I knew it would have to work in the oven. Searching all over the internet for a decent oven fries recipe, I finally settled on one by one of my favorite chef's (Tyler Florence). His recipe for oven fries was just what I was looking for. Staying true to the main recipe I only decided to switch up a few things: More potatoes, shredded Parmesan and of course garlic. They turned out beautiful. Cooked (without being too soft) on the inside and a little crunch on the outside - perfect. We had these with our steak dinner along with the Warm Spinach Salad with Bacon that is featured on my site as well.
Oven Fries with Parmesan and Garlic
3 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 24 big, fat wedges
1/4 cup extra-virgin olive oil
1 1/2 teaspoons Kosher Salt
4 garlic cloves, minced
1/4 cup fresh Parmesan, shredded
2 tablespoons flat-leaf Parsley, chopped
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive oil and 1 1/2 teaspoons salt in a large bowl. Dump the potatoes out onto the pre-heated baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the garlic, parsley and cheese.