If there is one thing I can't resist, it's french fries. (I said if. We can pretend there's just one, right?) They are such good fries, and they are a lot better for you than the deep-fried ones. These will quench your french fry craving. Would be a great side to serve with this.
Ingredients
2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano
Directions
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl.
Then dump the potatoes 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.
Toss the fries in a big bowl with the parsley and cheese.
*I am going to have to start taking pictures of the food I make so that these recipes will be more visually stimulating.
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