Ingredients
2 tablespoons olive oil
1 large garlic clove, pressed
8 russet potatoes (about 3 pounds)
1/2 teaspoon kosher salt
Cooking spray
2 tablespoons chopped fresh parsley
Ketchup (optional)
Method
Sources
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French carbon steel — lighter than cast iron, seasons like a wok
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Classic whistling kettle — alerts when water boils, stovetop staple
Instantly mince garlic without a knife — self-cleaning basket
Stainless mesh tea ball — steep loose leaf tea in any cup
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French carbon steel — lighter than cast iron, seasons like a wok
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Instantly mince garlic without a knife — self-cleaning basket
Stainless mesh tea ball — steep loose leaf tea in any cup
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Preheat oven to 425°. Combine oil and garlic in a large bowl. Scrub potatoes; pat dry. Cut each potato lengthwise into 6 (1-inch-thick) wedges, and add to oil mixture. Toss wedges until thoroughly coated. Sprinkle wedges with salt; toss well. Place wedges on a large baking sheet coated with cooking spray. Bake at 425° for 50 minutes or until wedges are tender and golden. Remove from pan; sprinkle with parsley. Serve with ketchup, if desired. Lighten Up Homemade Fries We all love French fries, but when you order them at restaurants and fast food joints, they are commonly fried not just once, but twice. Tossing hand-cut "fries" in oil and baking them in the oven drastically reduces both fat and calories.