I tried this recipe that was originally from an old Cooking Light magazine. I made a few GKC adaptations and loved them.
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
2 tablespoons margarine
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese (optional but really good)
Preheat oven to 400 degrees.
Combine first potatoes, oil and salt in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place margarine and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.