Savory Oven Fries

Recipe Inspired by Dara @ Cookin' Canuck

3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 16 or so evenly sized wedges
4 tablespoons vegetable or peanut oil (other oils can be used as well)
3/4 teaspoon kosher salt
1/4 teaspoon of freshly ground pepper
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Extra salt & pepper to taste

1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, place a sheet of parchment paper to fit 18 by 12-inch heavy-duty rimmed baking sheet

2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with 4 tablespoon oil and 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.

3. Arrange potatoes in single layer on prepared baking sheet and bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, flip fries, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 10 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to a large mixing bowl. Sprinkle parsley, garlic, and Parmesan cheese mixture until coated.  Season with additional salt and pepper to taste and serve.

Serves 3-4

Make-Ahead Tips:
Hours ahead:
    Parsley can be cleaned and leaves picked ready for chopping
    Grate cheese and set aside

2 hours ahead:
   Wash and cut potatoes, soak in cold water up to 2 hours if necessary

1 hour ahead:
   Soak cut fries in hot tap water for 10 minutes
   Chop parsley and toss with grated Parmesan cheese and grated garlic
   Pre-heat oven to 475 degrees F

To yield 35 generous portions to be used as a side for sandsiches, I used 13 pounds of potatoes. 

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