I have Tyler's recipe book and LOVE this recipe! Mom has had it, and loves it too. Here's my version...
Ingredients:
Potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges (He recommends russet, I use Yukon or red)
1/4 cup extra-virgin olive oil
Kosher salt
Pepperfreshly grated Parmigiano-Reggiano
Directions:
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive oil and salt and pepper in a large bowl.
Then dump the potatoes out onto a baking sheet spreading to a single layer. Roast for 30 to 35 minutes, Flip at least one time during this process until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the cheese.
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