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1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3" batons
tablespoons vegetable oil, divided
salt and freshly ground black pepper
garlic cloves, minced
tablespoons chopped flat-leaf parsley
oven to 450°. Coat a large rimmed baking sheet with nonstick spray. Toss
potatoes with 2 1/2 Tbsp. oil in a large bowl and season with salt and pepper.
Arrange in a single layer on baking sheet.
the potatoes, turning occasionally, until browned and tender, about 30 minutes.
Increase heat to 500°. Continue roasting until fries are deep brown in spots,
about 5 more minutes.
remaining 1/2 Tbsp. oil, garlic, and parsley in a large bowl. Add hot fries,
season with salt and pepper, and toss to coat.