Garlicy Goodness!

Some folks have a sweet tooth. You know, craving chocolate and things of that nature. I don't have that problem, but I do really love french fries. Forget the burger or sandwich, just give me the damn fries! And to be perfectly honest, the only thing better than crispy, crunchy golden french fries are garlic fries.

So naturally, I decided (as I do with most things) that I must create a way to make them at home and every so slightly improve the health quality of the experiment. Most people claim that the key to perfectly crispy, never floppy french fries is to fry them...twice. I wasn't too keen on that idea, so I baked them for round one and fried them for round two. Read on, but be warned: these are garlic coated CRACK.

Garlic fries
3 medium sized potatoes
Oil for frying
4-6 cloves garlic
A pinch of basil
1 tbsp olive oil
Salt for sprinkling
Fresh parsley and Parmesan for garnish

Preheat your oven to 350 degrees. Wash the potatoes and remove any eyes. Slice the potatoes lengthwise into 1/4 inch slices.

Then cut each slice into thin fries and soak in a large bowl of ice water.

Drain the fries in a colander and spread evenly across a few paper towels.

Grease two baking sheets and spread fries evenly over them. Place in oven for 20 minutes. In a small pan, brown garlic and basil on low for 1 to 2 minutes with a tablespoon of olive oil. Smear garlic mixture around the inside of a large glass bowl.

Place a medium sauce pot over medium-high heat and fill with a few inches of oil. Test the oil after a few minutes by placing a fry in the oil. If it bubbles and rises to the surface, the oil is ready. Remove fries from baking sheets and fry in batches until golden brown. Sprinkle with salt and toss with garlic mixture.