two of potatoes
two tablespoons olive oil
one teaspoon salt
Half a teaspoon pepper
two tablespoons butter*
two garlic cloves
¾ c parmesan
¼ c parsley
Preheat the oven to four hundred degrees.
Peel the potatoes and reduce them into matchstick strips, an inch huge and an inch thick.
Place the potato slices in a gallon zip-top bag and toss with olive oil, half of teaspoon salt, and half of teaspoon pepper.
Line baking sheets with parchment paper.
Lay the potato slices in a single layer on every baking tray.
Bake the potatoes in a preheated oven for thirty to thirty fivemins, flipping midway through.
During the closing five mins of baking, warmth the butter and garlic over medium warmth in a small saucepan for 1-2 mins, stirring constantly. When garlic starts to show brown, get rid of from warmth.
In a big bowl, integrate potatoes, garlic butter, half of teaspoon salt, half of teaspoon pepper, Parmesan cheese, and parsley. Stir to coat the potatoes evenly.