Sunday, December 30, 2007

Oven Fries

From Tyler's Ultimate

2 russet potatoes, cut in half lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 C EVOO
2/3 tsp kosher salt
1/4 C freshly grated Parmigiano-Reggiano cheese
2 Tbsp chopped fresh flat-leaf parsley

Preheat the oven to 425. Toss the potatoes with the olive oil and salt in a large bowl, then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30-35 minutes, until the potatoes are cook through, brown, and crispy. Toss them in a big bowl with the cheese and parsley and serve hot.

*Note: Don't shake the fries around while they're cooking. The longer they sit in contact with the metal baking sheet, the crisper they get.

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