Serves 4 (serving size: 3/4 cup)

Excellent source of manganese, potassium, vitamin B6, vitamin C and vitamin K.

Good source of copper, fiber, folate, iron, magnesium, niacin, phosphorus, protein and thiamin.


  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons canola oil
  • 3 large baking potatoes
  • 1/2 teaspoon salt, plus more to taste
  • Cooking spray
  • 1 tablespoon finely chopped fresh flat-leaf parsley


Preheat the oven to 450 degrees F.

Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside. Cut the potatoes into 1/4 inch-thick matchsticks. In a large bowl, toss together the oil, potatoes and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer.

Bake until golden and crisp, about 35 minutes.

Remove the potatoes from the baking sheet with a metal spatula. In a serving bowl, toss them with the parsley, reserved garlic and salt to taste. Serve immediately.

Recipe reprinted by permission of The Taunton Press 2008. All rights reserved.

RecID 9947

nutrition information per serving

270 calories; 7g total fat; 0mg cholesterol; 304mg sodium; 47g carbohydrates; 4g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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