Wednesday, January 26, 2011


I made these fries for a cooking class I used to teach for a group of women at our church. They really are so tasty and better for you than fried. You can peel the potatoes if you want, but I never do.

5 large russet potatoes, washed and scrubbed
1/4 c. extra virgin olive oil
Salt and freshly ground pepper
1/2 c. grated fresh Parmesan cheese
Finely chopped fresh parsley (or you may use dried)

Preheat oven to 400. Cut potatoes into 1/2 inch slices lengthwise, then cut again into 1/2 inch thick fries. Place in a pot and cover with water. Add 1 T. salt, bring to a boil and simmer until a paring knife goes in easily--cooked about 3/4 of the way. Drain potatoes and place in a bowl. Add olive oil, 1 T. salt and 1/2 t. freshly ground pepper and the parsley. Toss well, being careful not to break the fries.Place in a single layer on a non-stick baking sheet. Bake until light brown. Remove from oven and sprinkle with Parmesan cheese. Bake until browned and crispy and cheese is melted about another 6-7 minutes. Cool for about 2 min. before serving.

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