Nearby Gilroy is famous for its garlic; garlicky fries are sold at AT&T Park, home of the San Francisco Giants baseball team.
1/4 cup (60 ml) canola oil
3–4 garlic cloves, sliced or crushed
2 large thin-skinned potatoes (such as Yukon Gold), scrubbed but unpeeled
1/4 cup (60 ml) freshly grated
Parmesan cheese (optional)
Garlic salt or flaky sea salt
1. In a small bowl, stir together the oil and garlic; set aside.
2. Cut potatoes into even sticks or wedges. Place them in a glass or other microwave-safe bowl or dish, drizzle with about 1 tbsp of the oil and toss with your fingers to coat. Microwave for 3–4 minutes, until starting to soften.
3. Meanwhile, turn the oven on to 450°F, drizzle a heavy, rimmed baking sheet with the remaining oil and put it in the oven as it heats. (This step isn’t necessary, but the combination of hot pan and hot oil will keep the fries from sticking.) Remove the pan from the oven and carefully spread the fries out in an even layer; return to the oven.
4. Bake for 20 minutes, stirring once or twice, until golden and crisp. If you like, sprinkle with Parmesan cheese for the last few minutes of cooking. Transfer to paper towels to absorb any excess oil, and sprinkle with garlic salt or salt while still warm. Serves 4.
Per Serving (made with Parmesan cheese):
210 calories, 10.6 g fat (0.9 g saturated fat, 6.7 g monounsaturated fat, 3 g polyunsaturated fat), 26 g carbohydrates, 0 mg cholesterol, 3.3 g protein, 3.2 g fibre.