Oven-Fried Potatoes

This another one of those yellowed newspaper clippings. I love Oven-Fried Potatoes. This adds parley and garlic for a different taste.

Oven-Fried Potatoes

2 pounds russet potatoes, peeled and cut into ¼-inch-thick strips
2 tablespoons olive oil
1 tablespoon finely chopped parsley
1 clove garlic, finely chopped
Salt

Rinse potato strips in very cold water and drain. Spread on towel and pat dry. Toss potatoes and olive oil in large bowl. Spread out on baking sheet.

Bake potatoes at 425 degrees until golden brown, about 40 minutes, turning once halfway through baking time. Sprinkle with parsley, garlic and salt to taste.

Makes 4 servings.