2 1/4 pounds Russet Potatoes, cut lengthwise into batons
3 tablespoons Vegetable Oil, divided
Salt and Pepper
4 Garlic Cloves, minced
2 tablespoons Flat Leaf Parsley, chopped
Combine potatoes with 2 1/2 tablespoons of the oil in a large bowl and toss to coat. Season them with salt and pepper. Divide them in single layers between 2 baking sheets that have been sprayed with non-stick cooking spray. Bake at 450 degrees for 30 minutes, or until the fries are tender and browned. There is no need to flip the fries while they cook. Increase the temperature to 500 degrees and continue cooking until the fries are dark brown in spots, another 5 minutes or so. Meanwhile, whisk the remaining 1/2 tablespoon of oil with the garlic and parsley in a large bowl. Add the hot fries and toss to coat. Season to taste with salt and pepper before serving.