Ingredients
4
medium russet potatoes (about 1 3/4 pounds), unpeeled
1/4
cup chopped fresh parsley
Directions
1.
Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
2.
Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
