![Garlic and parsley fries [Amuse Your Bouche]](https://www.easycheesyvegetarian.com/wp-content/uploads/2013/10/Garlic-and-parsley-fries-2.jpg "Garlic and parsley fries")
I don't buy oven chips very often because they're one of those things that's easy to make from scratch, and actually even better than the shop-bought version. Case in point: crunchy, fluffy chips with fresh parsley, garlic, and plenty of salt and pepper. So simple, but oh-so-good.
I like to leave the skins on mine, for several reasons: it's where most of the nutrition is; you avoid wasting a good proportion of the potato by peeling it; they taste good and get nice and crispy; I am far too lazy to peel my potatoes (which, let's face it, is probably the main reason).
![Garlic and parsley fries [Amuse Your Bouche]](https://www.easycheesyvegetarian.com/wp-content/uploads/2013/10/Garlic-and-parsley-fries-4.jpg "Garlic and parsley fries")
I chopped my potatoes up pretty much as thin as I could because I felt like making American-style fries rather than fat British chips, but you can make thicker ones if you prefer (though they might take a few minutes more in the oven).
Don't be intimidated by the raw garlic in this recipe - I actually think that it isn't remotely overwhelming once it's all mixed together. However if you're not a garlic obsessive like myself you might want to stick to two cloves, and perhaps make these on a day when you're not going to be seeing anyone important, just in case (probably not a good recipe to make on a first date).
Don't forget the dip!
![Garlic and parsley fries [Amuse Your Bouche]](https://www.easycheesyvegetarian.com/wp-content/uploads/2013/10/Garlic-and-parsley-fries-1.jpg "Garlic and parsley fries")
Completely off-topic question: in my last few posts I haven't been putting my usual titles on my images. Generally I find that titled images get pinned the same amount as non-titled images, so I stopped. What are your opinions on this - do you like titled images?
- 350g potato (about 1 large potato)
- 2-3tbsp oil
- Salt
- Black pepper
- 3 cloves garlic, minced
- 2tbsp fresh parsley, finely chopped
- Heat the oven to 200°C (Gas Mark 6 / 400°F).
- Cut the potato into thin chips. Toss them in the oil and season generously. Lay the chips out on a baking tray, in a single layer if possible, and bake for around 45 minutes, gently tossing them halfway through cooking.
- When the chips are crispy, add them to a large bowl along with the minced garlic and chopped parsley, and again toss gently. Add extra seasoning if required. Serve immediately.
Yvonne Smith says
These look amazing. I'm constantly buying French fries from Sainsburys and they're definitely not healthy! I love the idea of this recipe so I'll be making these next time I have veggie burgers. Thanks for sharing x
Karla says
Crazy question what is Salad Cream? Is it the same as sour cream or salad dressing?
Becca @ Amuse Your Bouche says
It's not either really! I think it must be a British thing - it's a similar type of thing to mayonnaise, but it's runnier and has a much more tangy flavour. It's one of my favourite condiments, perfect on chips :) and it does make a great salad dressing too actually. It looks like you can get it on Amazon, give it a go! :) http://goo.gl/hExlcE
miss messy says
I love skin on chips. The flavours are awesome on these! :)
LittleMonsterx14 says
YUM these looks perfect!!
Megan says
Where is the dip recipe?
Becca @ Amuse Your Bouche says
I just used salad cream :)
Jacqueline says
Sorry that should read never make chips. I often take the opportunity to eat them when there is a veggie burger on the menu.
Jacqueline says
Mmmmmm, yum! Now I am wondering why I never eat chips. As to the text on photos. I either have one photo plain and one with text or all plain, but then I load one to pinterest with the link with text. When I am looking for posts to promote on Baby Centre I tend to look for those without text.
rebecca says
these look delicious must try
Happy Valley Chow says
Wow those sound fantastic, great recipe as usual!
Happy Blogging!
Happy Valley Chow