So, my brother has once again sent me a fantabulous recipe to share via my blog. I think I am slowly turning him into my assistant with all of the glorious treats he has unearthed for me in the past month. All part of my master plan, of course. And I am sure that following this post, I will be deemed North American Food Blogger of the year or something ridiculous. I swear, every time I post one of his recipe finds, I get presented with some new accolade. Not that I am complaining by any means, but it’s killing me in the sibling rivalry realm.

Anywhoo, this recipe is of particular interest to me. Why you ask. One word: potatoes.

Basically, if I could choose one food that would probably sustain me through eternity, it would be the potato…in ANY form really. Well, that and bagels, with bacon at a distant third, so if I ever really do have to choose one food for a lifetime, I am more or less destined to live out my life in a plump, tater-tot-esque fashion. What a pleasant thought, but I digress.

These fries are actually a baked version of those served up at he San Francisco Giants’ AT&T Park, hence the nod to San Fran in the recipe title.

I absolutely CAN NOT WAIT to try these. I mean, when placing ‘garlic’ and ‘fries’ in the same sentence, you are pretty much expecting utter magic to happen. I have to say that it also tickles my funny bone a bit that they tell you to cut them into such specifically sized ‘batons.’ Just sounds so industrial and comical. I can picture myself instructing someone in the kitchen saying, those are strings…I wanted BATONS…BATONS I tell you!! Egads!! I am certain that this has a purpose related to evenly cooking, but funny nonetheless.

But, there I go digressing again, so without further adieu…here is the recipe. Please leave me a comment or two if you try these, cause there is nothing I like more than appreciaters waxing poetic over these simple, yet satisfying little tubers.

Recipe: San Francisco Garlic Fries

Summary: A delightful and flavorful baked take on the fried counterparts found at the San Fran Giant’s Stadium.


  • Nonstick vegetable oil spray
  • 2 1/4 pounds russet potatoes, cut lengthwise into 3 x 1/3 x 1/3-inch batons
  • 3 tablespoons vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 garlic cloves, minced
  • 2 tablespoons chopped flat-leaf parsley


  1. Preheat oven to 450°. Coat a large rimmed baking sheet with nonstick spray.
  2. Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.
  3. Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes.
  4. Increase heat to 500°. Continue roasting until fries are deep brown in spots, about 5 more minutes.
  5. Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Recipe courtesy of Bon Appetit on

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