Recipe from Skinny Food by Amy
I actually ended up grilling these due to the (Not)Rotisserie Chicken debacle. The chicken was in the oven, so I used the grill for the fries, using one of these grill baskets.
2 cloves garlic, minced
2 T canola or vegetable oil
4-5 Russet potatos, cut into strips
1/2 t salt
1 T finely chopped parsley
Preheat grill to about 400 degrees.
In a small saucepan, heat the garlic and oil for about 2 minutes. Strain garlic from oil, and set both the garlic and oil to the side.
Cut the potatos into strips, then put them into a large bowl. Toss the potatos with the oil and salt to taste.
Line the bottom of the grill basket with aluminum foil (I was afraid the fries would fall through if I didn’t) and spray with cooking spray.
Place the potatos in the basket in one layer. Place the basket on the grill.
Cook for about 30-45 minutes, until golden and crisp.
Place the fries back into the bowl, then toss with the parsley, reserved garlic, and additional salt, to taste.