A slightly modified recipe from Tyler Florence. His recipe specifically asks for Russet potatoes, but I use Yukon Golds. I cook these on nonstick tin foil to make sure the fries don't stick. The touch at the end makes these fries special. Enjoy!
- Preheat the oven to 425 degrees F. Preheat a baking sheet in the hot oven for at least 5 minutes.
- While the baking sheet is heating, toss the potatoes with the olive oil and salt in a large bowl. Then dump the potatoes, oil and all, out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy.
- LIft potatoes out of the oil with a spatula. Toss the fries in a big bowl with the parsley and cheese.