Garlic Fries

D usually uses the garlic from the jar, and I'm betting he used 3-4 TBSP instead of whatever it called for. He always adds extra. I was watching golf, so I don't know for sure, but he asked me to watch it for a few minutes, and it there was a few TBSP in the pan.

*Note: He adapted the recipe, and I know (even without asking) he added more garlic. I do know for halving the recipe, he left the amount of salt the same as if it was the whole recipe.

This was really good. The only thing that would have been better is the addition of bacon and ranch dressing, but I didn't have points for those.

Garlic Fries

Amended recipe from Cooking Light

2 teaspoons canola oil
3/4 teaspoon salt
1.5 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
1 tablespoons butter
4 garlic cloves, minced (about 5 teaspoons)
1 tablespoons finely chopped fresh parsley
1 tablespoons freshly grated Parmesan cheese

Preparation
Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.
Yield

3 servings

CALORIES 256(27% from fat); FAT 7.7g (sat 3.3g,mono 2g,poly 2g); PROTEIN 5.9g; CHOLESTEROL 12mg; CALCIUM 55mg; SODIUM 386mg; FIBER 3.5g; IRON 1.9mg; CARBOHYDRATE 42.3g