 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A slightly modified recipe from Tyler Florence. His recipe specifically asks for Russet potatoes, but I use Yukon Golds. I cook these on nonstick tin foil to make sure the fries don't stick. The touch at the end makes these fries special. Enjoy! Ingredients:
1 1/2 lbs potatoes, cut in 1/2 lengthwise, halves cut lengthwise to make big, fat wedges, peeled or not peeled |
1/3 cup extra virgin olive oil |
3/4 teaspoon kosher salt (or sea salt) |
2 tablespoons fresh parsley leaves, chopped |
1/4 cup parmigiano-reggiano cheese, freshly grated |
Directions:
1. Preheat the oven to 425 degrees F. Preheat a baking sheet in the hot oven for at least 5 minutes.
2. While the baking sheet is heating, toss the potatoes with the olive oil and salt in a large bowl. Then dump the potatoes, oil and all, out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy.
3. LIft potatoes out of the oil with a spatula. Toss the fries in a big bowl with the parsley and cheese.
|
|