Thursday, October 1, 2009

Rosemary Parmesan Fries

[Edited: Alison made an important comment about the smoke point of olive oil below and provided this link. I use a "regular" olive oil for cooking, not extra virgin olive oil. I agree with her recommendation to reduce the temperature (maybe 350 to 375 degrees) and bake the fries a bit longer.]

My mother-in-law gave me three large potatoes the other day. Since I discovered my love for sweet potatoes, I haven't eaten many "regular" potatoes. (Okay, I did make pizza with potatoes just a few days ago, but I bought them because they were so cute, and I had a particular dish in mind that I wanted to recreate...).

Seeing the potatoes on my counter, I thought they'd be perfect for oven-baked fries. And that's what I made. But I wanted the fries to be a bit more "interesting," so I added chopped rosemary and grated Parmesan cheese.

  • 3 large potatoes
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • 2 sprigs of rosemary, finely chopped
  • Salt
  • Pepper
I coated the cut up potatoes with olive oil and then added the cheese, rosemary, salt & pepper. Here is a picture of the fries before I put them in the oven. I baked them at 450 degrees for about 25 minutes. [Important: Please see my note at the beginning of this post regarding the oven temperature.] I turned them about three times while they were baking.

And here they are after I took them out of the oven. They were very tasty...

The fries were part of our "unplanned" meal on Wednesday. In addition to the fries, we also had salmon cakes, and sauteed green beans.

Question: What are your favorite fries? Mine are Parmesan sweet potato fries...

Be well,