 | This was inspired in part by Tide and Thyme as well as a looong visit to Dulles Airport. Tide and Thyme had a recipe for Garlic Parsley Fries that she likened to the ones that you get at Gordon Biersch. Up until a few months back, I had never heard of the place. We ended up eating there during a near 24 hour delay at Dulles on our way to Paris. Let's just say United has ruined my once favorite airline, Continental. The only thing that made up for it was that I got to enjoy a crabcake sandwich (twice) and garlic fries at Gordon Biersch in the airport. I hope I never have to endure a layover that long with a three year old again, but I do hope I get those fries again sometime soon. The oven wedges are almost as good. Almost. |
2 potatoes
1 clove garlic
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
Preheat the oven to 500 degrees. Slice the potatoes lengthwise into eighths. Cut the garlic clove in half. Rub each side of each potato wedge with the cut garlic. Brush the potato wedges with the olive oil and arrange in a single layer on a baking sheet. Sprinkle with salt and pepper. Bake for 30 minutes, flipping the wedges after 15 minutes. Serve.
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1 comment:
Simple and yummy!
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