Garlicky Oven Fries
Presoaking potato slices in hot water helps remove excess starch so they brown and crisp like oil-cooked fries.
- 1 ½ lb. russet potatoes, peeled and cut into ¼-inch-thick wedges
- 2 tsp. canola oil
- 2 tsp. olive oil
- 4 cloves garlic, coarsely chopped
- 1 Tbs. chopped fresh parsley