16 April 2013

Herbed Parmesan Baked Fries

As an Idahoan it would be cliche to tell you that we eat a lot of potatoes, but it's true.  Potatoes grow well here, they're inexpensive, and frankly, we love them.  And I don't think that's just an Idaho thing--everyone loves potatoes. They're so versatile and taste great no matter how you cook them.   
Baked fries are my favorite thing to make with potatoes.  They're slightly crunchy,not greasy, taste amazing, and are much healthier than traditional fried fries.  You can add Parmesan and herbs, as in this recipe, or you can make them plain with just a little olive oil and salt. 


 The olive oil I use in this recipe is from my favorite shop at Pikes Place Market in Seattle--Sotto Voce. I stop and buy a bottle or two of Olio Basilico when I'm in Seattle (which isn't often enough), or I beg friends and family who are visiting Seattle to bring some back for me. It really is that good. 
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Herbed Parmesan Baked Fries

3 large russet potatoes, baked (slightly under-cooked)
1 Tbsp. herbed olive oil
1 Tbsp. Parmesan cheese 
salt and pepper to taste

1. Bake potatoes until slightly soft, but not completely done. Let cool.
2. Pre-heat oven to 450. Lightly coat baking sheet with olive oil. Place in oven for about 5 minutes until oil is hot.
3. Cut potatoes into wedges or strips. Place in deep bowl, then drizzle with olive oil.  Add pepper as desired.
4. On heated baking sheet, carefully spread a single layer of  potatoes so none are over-lapping. Sprinkle with coarse salt and Parmesan cheese.
5. Bake for 10 minutes or until bottoms are browned. Flip and bake 10 minutes more. 

Serves 4.

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