야구를하자!

Corona has cancelled the MLB season, but lucky for the baseball fans who need a fix, the South Korean Baseball Organization (the KBO) has begun playing again. They may not have fans in the stadiums, but there will be real, live games. And here in the U.S., we can watch American announcers calling the games on ESPN.

photo from the NYT
Here in the Bay Area, our Giants play in Oracle Park. When you enter, usually the first thing you take in is the wafting aroma of garlic fries. And fun fact, today is also Willie Mays birthday!
So today we celebrate South Korean baseball and Willie Mays - seems like a great day for garlic fries. Mine are baked - but it works. Easy and quick to make as well.
San Francisco Giants Baked Garlic Fries
Ingredients
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
3 tablespoons freshly grated parmesan cheese
2 tablespoons chopped flat-leaf parsley

Preparation
Preheat oven to 450°F. Coat a large rimmed baking sheet with nonstick spray. 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.
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F. Continue roasting until fries are deep brown in spots, about 5 more minutes.
Whisk remaining 1/2 tablespoon of oil and garlic in a small fry pan for 15 to 30 seconds (just to brown a bit and take off that raw garlic edge).
Place garlic, oil and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat. Maybe add a dash more of olive oil.
Shake the grated Parmesan on top and serve immediately.

Note: for a super duper short cut, use bagged frozen fries, cook as directed, and then jazz them up with garlic, salt, pepper, olive oil, parmesan cheese, and parsley.
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