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Oven fries with garlic and parmesan cheese
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Garlic, Potatoes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 5
| large | Idaho potatoes | | | - (about 10 oz each) | | 2 1/2
| tbsp | Light olive oil | | | - (not extra-virgin) | | 1/3
| cup | Parmigiano Reggiano | | | - cheese, freshly grated | | 3
| large | Garlic cloves | | | - finely minced | | 1/4
| tsp | Crushed red pepper flakes | | | Salt |
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Procedures:
| 1 | Peel potatoes, quarter lengthwise and place in cold water to cover. | | 2 | Drain potatoes and blot dry with paper towels. | | 3 | Heat oil in shallow roasting pan over medium high heat. | | 4 | When hot, add potatoes in single layer without crowding them too much. | | 5 | Brown, turn and brown other sides, about 9 minutes total. | | 6 | Remove from heat. | | 7 | Can be made several hours in advance up to this point and kept at room temperature. | | 8 | To finish, heat oven to 425 degrees; set rack in middle of oven. | | 9 | Place potatoes in pan in hot oven. | | 10 | Bake until tender, about 25 minutes. | | 11 | Use tongs to turn once midway. | | 12 | Just before removing, toss with garlic, red pepper and cheese. | | 13 | Return to oven for a few minutes until cheese melts and garlic is fragrant. | | 14 | abby mandel, the weekend cook, chicago tribune. | | 15 | Christie aspegren, september 93 round robin. |
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