Ingredients Serves 4
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2 russet potato, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1⁄4 cup extra-virgin olive oil
1 kosher salt
2 tbsp parsley, leaves chopped
1⁄4 cup Parmigiano-Reggiano parmesan 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 3/4 teaspoon salt in a large bowl. Then dump the potatoes 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. Toss the fries in a big bowl with the parsley and cheese.