Source: Vegetarian Times
Makes 2 servings
2 Russet potatoes, quartered & cut into 1/4-inch wedges
1 tsp canola oil
2 tsp olive oil
2 cloves garlic, chopped
salt & pepper to taste
1/2 TB parsley
1. Preheat oven to 475. Soak potatoes in bowl of hot water for 10 minutes. (Presoaking potatoes helps remove excess starch so they brown & crisp like french fries). Drain, pat dry, & return to bowl.
2. Meanwhile, heat oils & garlic in saucepan over medium heat. Cook garlic 2 minutes & transfer to small bowl with slotted spoon (without the oil).
3. Pour heated oil over potatoes; toss to coat. Season with salt & pepper. Arrange potatoes in single layer on baking sheet. Bake 15 minutes; turn & bake 10 minutes more or until golden & crisp.
4. Meanwhile, stir parsley into reserved garlic; sprinkle over wedges. Season with salt & pepper and serve.
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