4 PotatoesRusset, washed and sliced into thin fries
1Large Bowl Ice water
Olive OilPlus Unsalted butter for the baking sheet
Parmesan Cheeseobviously fresh is best especially if you use a microplane to grate it, but if you must the kraft will work
Place the sliced fries into the bowl with the ice water and refrigerate for 30 min. This will help the outside of the fries to cook slower, allowing the inside more time to cook before the outside browns.
Preheat the oven to 425.
Drain the fries well.
Melt about 1/2 Tablespoon butter and mix it with about 1/2 Tablespoon olive oil.
Coat a baking sheet with the mixture and place the fries on the pan.
Toss in the oil mixture.
Place the baking sheet in the oven and cook for 10 min, flip the fries and cook another 10-12 min or until beginning to turn golden and tender.
Remove from the oven and brush with the additional melted butter.
Sprinkle with Parmesan cheese and place back in the oven for 5 min.
Remove the fries to a paper towel lined plate, and sprinkle lightly with salt (parmesan is a saltier cheese, so you don't need as much as you'd imagine) and a little fresh, chopped parsley.
Amount Per Serving (1 g)
Calories 174Calories from Fat 54
% Daily Value*
Saturated Fat 4g25%
Vitamin A 175IU4%
Vitamin C 24mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: America's Best 4th of July Desserts, Recipes and Sides