- 800 g potatoes
- 2 Tbsp vegetable oil
- ¼ tsp sea salt
- 5 garlic cloves
- 3 big portobello mushrooms
- Olive oil for brushing
- Pinch pepper & salt
- 2 Tbsp Jack Daniels full flavour smokey BBQ sauce
- Pre-heat the oven to 180˚C.
- Slice the potatoes into thick fries and soak them in cold water for 15 minutes. Drain them, dry them with a clean towel and then place them on a baking sheet and add the vegetable oil and sea salt. The soaking and drying isn’t absolutely necessary but will result in crispier fries. Skip if you’re short on time. Shake or stir the fries until they’re evenly coated.
- Pop them in the oven and bake them until they start turning golden brown.
- Finely chop the garlic cloves, add them to the baked fries and shake or stir well until the fries are evenly covered in garlic.
- Pop them back in the oven and bake for until the garlic is fully cooked but not browned. Garlic burns easily so check on the fries frequently.
- Depending on your oven and the thickness of your fries they might need anywhere between 30-45 minutes in total.
- Meanwhile brush the mushrooms with olive oil and sprinkle with pepper and salt. Place them on a wire rack on top of a baking sheet and roast them for 20 minutes in the oven or under a grill.
- Once soft, let them cool for 10 minutes then pull them apart and shred them using two forks.
- Mix in the Jack Daniels BBQ sauce and pop it back in the oven for 10 minutes to re-heat.
- I served my fries on a big plate and topped them with the pulled BBQ portobello mushrooms and a sprinkle of chopped parsley. Enjoy!