Garlic Parmesan Fries
Makes approx. 4 Servings
3 Baking Potatoes *(you can substitute w/frozen fries)
2 Tablespoons, Olive Oil
1 Teaspoon, Garlic Salt
1-2 Cloves, Garlic, minced
Fresh Cracked Pepper
2 Tablespoons, Fresh Rosemary, finely chopped
4+ Tablespoons, Fresh Parmesan Cheese, grated
Few Fresh Basil Leaves, to garnish fries
Preheat oven to 425 Degrees. Spray a baking sheet with cooking spray and set aside.
Peel and cut the potatoes into long strips. Place them onto the baking sheet in a single layer. Drizzle olive oil over the fries and give them a toss to coat all the fries. Season with garlic salt and fresh cracked pepper. Mince the garlic and sprinkle over top.
Chop the rosemary very finely and then sprinkle over top of the fries. Give the fries another toss to evenly coat them with all the seasonings. Bake in the oven for approx. 10 minutes. Remove the tray and flip the fries. Sprinkle the Parmesan Cheese over top and place the tray back into the oven for about another 10-15 minutes, until they are nice and crispy on the outside but soft and tender on the inside. Remove the fries from the oven, taste one and adjust seasoning as needed with S&P.
To Serve: place the fries into a serving dish or bowl or if you have a fry holder with paper that works too. Give your fresh basil a quick chiffonade (see below for instructions on how to do this) and sprinkle over top of the fries to garish.
Potatoes: If you do not want to use the baking potatoes, a bag of frozen french fries works great in this recipe also. Not to mention, using frozen fries makes this a very quick & easy recipe to make for those busy nights. No need to thaw the fries out, just spray your baking sheet and place the fries on there. Then follow the recipe and add the toppings.
Chopping Rosemary: a trick I learned for chopping fresh rosemary is to sprinkle kosher salt onto the herb first. This will help break the herb down and allow you to cut it more finely.
Chiffonade: to cut the basil you simply stack the leaves, then roll them up (Roll the pile of leaves lengthwise into a fairly tight cigar shape). Then, using your knife, slice across the cigar. The closer together the slices, the finer your chiffonade will be. Fluff the chiffonade with your fingertips to separate the shreds.