2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3 pieces
3 tablespoons canola oil, divided
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
Preheat oven to 450˚F. Coat a rimmed baking sheet with nonstick spray.
Toss the potatoes in a large bowl with 2 1/2 tablespoons oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
Roast the potatoes until browned, turning occasionally, for about 30 minutes. Increase to 500˚F. Continue roasting for about 5 more minutes.
Combine 1/2 tablespoon oil, garlic, and parsley in a large bowl. Toss in the hot fries and add salt and pepper.
Source: Bon Appétit August 2011