Time: 45 minutes

Serves: 4

  • 2 russet potatoes, cut in half lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped parsley

PARMESAN OVEN FRIES

Recipe courtesy Tyler Florence

Preheat the oven to 425ËšF. Toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

Edited: October 14th, 2009