These are a great alternative to frozen fries. You can toss with a variety of herbs or spices. We particularly like them with chopped parsley and chipotle seasoning. Spicy and delicious!
2 russet potatoes – cut in ½ lengthwise and then cut halves lengthwise into fourths to make 16 large wedges
¼ cup extra-virgin olive oil
2 tablespoons fresh chopped parsley
¼ cup freshly grated Parmigiano-Reggiano
Preheat oven to 425 degrees F
Preheat 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 ¾ teaspoon of salt in a large bowl. Place the potatoes onto the heated baking sheet in a single layer. Roast potatoes for 30-35 minutes, turning to ensure that they are crispy, browned and cooked through. Remove from oven and toss fries in a large bowl and toss with parsley and cheese.
Source: Tyler Florence – Food Network