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Artichoke Mushroom Marinara Sauce
Mariner's Garlic Fries
Course: Side Dish
Author: LeighAnne Wilkes
Ingredients
  • Non stick vegetable oil spray
  • 2 pounds unpeeled russet potatoes scrubbed, cut lengthwise into wedges
  • 2 Tbsp. canola oil

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Garlic and Parsley Topping
 
  • 2 Tbsp. canola oil
  • 1/2 cup garlic cloves finely chopped
  • 1/2 cup finely chopped fresh Italian Parsley
Instructions
  1. Preheat oven to 450 degrees
  2. Spray large rimmed baking sheet with nonstick spray
  3. Toss potato wedges with canola oil in large bowl
  4. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet
  5. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minute Sprinkle with salt and pepper and add Garlic and Parsley Topping
 
Garlic and Parsley Topping
 
  1. Heat oil in heavy small skillet over medium high heat
  2. Add garlic, saute until golden and beginning to crisp, about 1 minute
  3. Using slotted spoon, transfer garlic to small bowl, cool
  4. Mix in parsley
  5. Can be made 2 hours ahead
  6. Let stand at room temperature

 

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