6 or 7 idaho potatoes, peeled and sliced into 1/3 inch thick french fry style strips
soaked in water
4 tbsp extra virgin olive oil
1 tbsp dried italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated romano cheese
14 cup parsley leaves, finely chopped
4 tbsp salted butter, cut into 6 cubes
course salt and freshly ground black pepper
Instructions
Step 1
Preheat the oven to 400 degrees.
Step 2
Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
Step 3
Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
Step 4
Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot
Originally Submitted
6/12/2013
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