I love fries, but really, who doesn’t? Oven fries are a great alternative to ordering out or deep frying at home, which I really, really don’t like doing. This is a recipe that I found on Joelen’s Culinary Adventures. They turned out great, we wouldn’t change a thing. I made a note of it below, but I thought they were delicious dipped in sour cream.
- 2 large Russet Potatoes, scrubbed and dried
- ¼ cup Olive Oil
- ¾ tsp Kosher Salt
- 1 Garlic Clove, minced
- ¼ cup Parmigiano-Reggiano cheese, freshly grated
- 2 Tbsp Parsley, finely minced
- Preheat the oven to 425⁰.
- Cut the potatoes in half lengthwise. Then cut the halves lengthwise into fourths to make 16 big, fat wedges.
- Toss the potatoes with the olive oil, salt and minced garlic in a large bowl. Place the potatoes onto a metal baking sheet, spreading to a single layer.
- Roast the potatoes for 30-35 minutes, until the potatoes are cooked through, brown, and crispy. Don’t shake or turn the fries around while they’re cooking. The longer they sit in contact with the metal baking sheet, the crisper they get.
- Toss the fries in a big bowl with the cheese and parsley and serve hot with sour cream and ketchup.