I love these Italian Fries.....but then anything in The Mad Hungry Cookbook I love. It's now like my fave cookbook. When Lucinda Scala Quinn cooks she makes her recipes easy and simple and very delicious. I've always enjoyed her cooking throughout the years. When I saw these fries I knew I had to make them and they have since become a favourite in my family. They taste even more crispier as I leave them in longer because my husband loves crispy and over done (don't ask why). These could compare almost to 'fried'. I also did a combo of parmesan and romano......but on occassion have just used parmesan and they were just as great........love the addition of fresh parsley......my garden is bursting with parsley, till the chipmunks don't get at them. I always find that parsley adds a summery and fresh flavour and look to any dish.
We make these along with some homemade hamburgers and grilled brats or any kind of grilled summer treats on the bbq........yummmm!
(recipe from Mad Hungry, byLucinda Scala Quinn )
6 -7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips (see potato prep in #2 below)
1/4 cup extra-virgin olive oil
1 tablespoon dried Italian herbs
2 cups freshly grated Romano cheese (I used 1/2 cup of Parmesan and 1 1/2 cup of Romano)
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into cubes
Coarse salt and freshly ground black pepper
1. Preheat the oven to 400 degrees Fahrenheit.
2. Potato Prep: For a French-fry cut, peel the potatoes and slice lengthwise into 1/3-inch-thick slices. Stack the slices on top of one another, a few at a time, and slice lengthwise into 1/3-inch-thick strips. Peeled and sliced potatoes can turn brown pretty quickly. To avoid this, try floating the peeled, cut pieces in cold, salted water. Let soak for a couple minutes.
3. 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.
4. 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.
5. 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.
Notes; I left my fries longer in the oven only because my husband loves overly roasted and more crispy fries.
Thanks for stopping by and have a great weekend!!!!!!!