1 1/2 lbs
potatoes, cut in 1/2 lengthwise, halves cut lengthwise to make big, fat wedges, peeled or not peeled
extra virgin olive oil
( or sea salt)
fresh parsley leaves, chopped
parmigiano-reggiano cheese, freshly grated
- 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.