Always on the quest for new side dishes, I came across these fries and thought it would be a great alternative to the standard mashed potatoes we have around here. Very rarely do we do baked potatoes, and I guess until I get a request for them, I'll stick to mashed, and now these fries.
These oven fries have great flavor and bake up nice and crisp. I didn't buy fresh parsley, but just sprinkled the dried stuff on top and they were still good.
Garlic Parmesan Oven Fries
source: Joelen's Culinary Adventures, adapted from Tyler Florence
serves 3-4
2 large russet potatoes, scrubbed and dried
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
1 garlic clove, minced
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat leaf parsley
Preheat the oven to 425.
Cut the potatoes in half lengthwise. Then cut the halves lengthwise into fourths to make 16 big, fat wedges.
Toss the potatoes with the olive oil, salt and minced garlic in a large bowl. Place the potatoes onto a metal baking sheet, spreading to a single layer.
Roast the potatoes for 30-35 minutes, until the potatoes are cooked through, brown, and crispy. Don't shake or turn the fries around while they're cooking. The longer they sit in contact with the metal baking sheet, the crisper they get.
Toss the fries in a big bowl with the cheese and parsley and serve hot.
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