Oven-Baked Papas a la Provenzal (Argentinian Potato Fries)
Serves 4
Ingredients
- 4 medium Yukon Gold potatoes (scrubbed but not peeled)
- 3 tablespoons extra virgin olive oil
- Kosher salt (to taste)
- Pepper (to taste)
- 2 cloves garlic (finely chopped)
- 1/3 cup fresh flat-leaf parsley leaves (finely chopped)
Directions
- Preheat oven to 450°F (425°F for convection).
- Cut potatoes lengthwise into slices about 1/2-inch thick; then cut each slice into 1/2-inch sticks. Pat potato sticks dry on all sides with a clean kitchen towel.
- Divide potatoes onto two parchment-lined baking sheets. Drizzle with olive oil. Sprinkle generously with salt and pepper. Toss to combine and then spread evenly in a single layer. Leave space between potatoes so the potatoes roast rather than steam.
- Roast one tray at a time for 20 to 25 minutes, flipping potatoes halfway through cooking. If you are using a convection oven, you can roast both trays simlutaneously.
- While potatoes roast, combine garlic and parsley in a bowl with a sprinkle of salt and pepper. Set aside.
- Remove cooked potatoes from oven and top with parsley mixture. Toss. Transfer to a serving platter and serve warm.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 240
- Fat: 0.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 790.0 mg
- Carbohydrates: 37.0 g
- Fiber: 4.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 4.0 g