Next week, I’m going to be featuring some ‘Ultimate’ recipes from that handsome guy, Tyler Florence. It’s been almost a year since I saw him last when he was visiting Chicago and sadly, he won’t be visiting this year. With his cookbook on my bookshelf, I’ve been inspired to dedicate a couple days to his recipes, this being one of them.
Taken from his cookbook, Tyler’s Ultimate, these french fries were the perfect accompaniment to my French Onion & Herb Chicken Melts. Even better is that these fries are baked and not fried… and full of robust flavor. I prepared his recipe making only one change, which is to add minced garlic that definitely puts it over the top!
2 large russet potatoes, scrubbed and dried
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
1 garlic clove, minced
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat leaf parsley
Preheat the oven to 425.
Cut the potatoes in half lengthwise. Then cut the halves lengthwise into fourths to make 16 big, fat wedges.
Toss the potatoes with the olive oil, salt and minced garlic in a large bowl. Place the potatoes onto a metal baking sheet, spreading to a single layer.
Roast the potatoes for 30-35 minutes, until the potatoes are cooked through, brown, and crispy. Don’t shake or turn the fries around while they’re cooking. The longer they sit in contact with the metal baking sheet, the crisper they get.
Toss the fries in a big bowl with the cheese and parsley and serve hot.