- 4 medium russet potatoes (about 1 3/4 pounds), unpeeled
- 2 tablespoons canola oil
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- Coarse salt
- Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
- Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.