I make oven fries all the time. I never make real fried fries, even though I love them. It’s not just for health reasons, but really mainly because I don’t want the mess (same reason I don’t fry chicken). So, I allow others to fry my fries and my chicken, it’s easy oven roasted for me. When I saw Tyler’s Oven Fries in Tyler’s Ultimate: Brilliant Simple Food to Make Any Time they looked perfect. I usually just roast oven fries with a little olive oil and salt and pepper, so this is kicked up a notch for me. They were very good, they stuck to my pan though. Next time I will toss them in the pan with the olive oil, that seems to help coat my pan better and keep things from sticking.
Tyler’s Ultimate Oven Fries
2 russet potatoes, cut in half lengthwise, halves cut lenghtwise into fourths to make 16 big fat wedges (if you’re like me, you’ll have to read this about 2-3 times to figure it out)
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 425. Toss the potatoes with the olive oil and salt in a large bow, then dump the potatoes onto the baking sheet. Spread them out in a single layer. Roast for 30-35 minutes, until the potatoes are cooked through, brown and crispy. Toss them in a big bowl with the cheese and parsley and serve hot.
This will be my entry for this week’s Tyler Florence Fridays. If you’ve been wanting to try some Tyler recipes be sure and check it out, or even better make something of Tyler’s, post it and join us!