Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Consultant Chaya Surie Goldberger

The combination of garlic and Parmesan elevates the humble fry to a new level.

SERVES 4

• 2 russet potatoes, unpeeled
• 2 Tbsp olive oil
• ½ tsp garlic salt (may substitute with kosher salt and pepper)
• black pepper, to taste (optional)
• 2 Tbsp garlic butter
• 2 Tbsp grated Parmesan cheese
• 1 tsp dried parsley

Preheat oven to 400°F (200°C).

Wash and dry potatoes and cut into French-fry spears. Brush fries with olive oil, garlic salt, and black pepper if desired. Spread onto a parchment-lined metal baking sheet. Bake for 30–35 minutes or until desired texture is reached, flipping once halfway through baking time.

Add garlic butter, Parmesan, and dried parsley to the baking sheet. Toss until evenly coated.

Serve warm.

(Originally featured in Family Table, Issue 803)