Parmesan garlic fries
Wednesday, July 1, 2020
Making good french fries put the fear of god into so many home cooks. Either from the thought of your kitchen smelling like grease for days on end or you end up making soggy fries. This recipe elimiates both of those fears giving you nice crispy fries that are baked in the oven. Your spouse will thank you every time.
I like to serve these on their own, ketchup or an herbed creme fraiche with caviar.
I like to serve these on their own, ketchup or an herbed creme fraiche with caviar.
Ingredients
Nonstick vegetable oil spray
2¼ lbs. russet potatoes, cut into 1/4" x 1/4" length-wise strips
3 Tbsp. vegetable oil, divided
Kosher salt
3 garlic cloves, minced
3 Tbsp. Italian flat leaf parsley, minced
4 Tbsp. Parmesan cheese, finely grated
Instructions
Preheat oven to 450°.
Coat of sheet pan with the non-stick spray.
In a large bowl, toss the potatoes with 2 Tbsp. of the vegetable oil and season with Kosher salt and pepper.
Arrange the potatoes on the sheet pan in a single layer.
Roast the potatoes, turning halfway through, until brown and tender. Approximately 30 minutes.
Increase the oven to 500°. until the fries are a deep brown in areas. About 5 minutes. This is where the crispy outside comes.
In the meantime, whisk the remaining vegetable oil, garlic, parsley and parmesan cheese in a large bowl.
Remove the fries from the oven and add to the bowl with seasoning and toss.
Use as a side for short ribs grilled cheese or serve with a dish of creme fraîche and caviar.
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