Gourmet Roasted Fries
I've found the best way to make them is to pretend they are gourmet french fries. I cut them up end to end into long wedges (skin on) and I toss them in olive oil, salt and pepper. I then line a tray with tin foil, turn on the oven to 400 and place the potatoes on the sheet pan skin side down. Then I generously but finely shred parm all over them and bake until they are crusty brown and you'd swear they'd been fried. I served them with chicken skewers (dipped in a roasted red pepper sauce) and cucumber salad the other night, which both turned out to make excellent sauces to dip the fries in.
So next time instead of chopping your potatoes into little cubes, maybe trick yourself into indulgence and go for the wedges. You won't be sorry.
I've found the best way to make them is to pretend they are gourmet french fries. I cut them up end to end into long wedges (skin on) and I toss them in olive oil, salt and pepper. I then line a tray with tin foil, turn on the oven to 400 and place the potatoes on the sheet pan skin side down. Then I generously but finely shred parm all over them and bake until they are crusty brown and you'd swear they'd been fried. I served them with chicken skewers (dipped in a roasted red pepper sauce) and cucumber salad the other night, which both turned out to make excellent sauces to dip the fries in.
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