Oven Fries

By learen

Tyler Florence

Ingredients

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

Preparation

Step 1

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