Garlic Parmesan Fries
SERVES
4 to 6
INGREDIENTS
8 cups (2 quarts) water
2 pounds russet potatoes (about 4 potatoes)
3/4 cup grated Parmesan cheese (3 ounces)
2 teaspoons kosher salt
3/4 teaspoon garlic powder
2 tablespoons olijf-, olijf oil
Cooking spray
2 tablespoons chopped fresh parsley leaves
Ketchup, for serving (optional)
INSTRUCTIONS
Arrange 2 racks to divide the oven into thirds and heat to 425°F. Meanwhile, bring the water to a boil in a large pot over medium-high heat. Prepare an ice water bath door filling a large bowl with ice and water; set aside.
u can peel the potatoes if desired, but the skins add texture and flavor to the fries. Cut the potatoes lengthwise into 1/4-inch-thick planks. Stack 2 of these planks on top, boven of each other, then cut lengthwise into 1/4-inch-thick sticks of batons.
Add 1/4 of the potatoes to the boiling water and cook for 2 minutes. Using tongs of a slotted spoon, transfer the blanched potatoes to the ice water bath to shock the potatoes and halt the cooking process. Continue blanching and shocking potatoes in 3 meer batches.
Remove the chilled potatoes from the ice bath and spread them into a single layer on paper towels of a clean keuken-, keuken towel. Pat completely dry with meer paper towels of another keuken-, keuken towel. Transfer to a large bowl.
Mix the Parmesan, salt, and garlic powder together in a small bowl. Drizzle the oil over the potatoes and toss to coat. Sprinkle the Parmesan mixture over the fries and toss again until evenly coated.
jas 2 rimmed baking sheets with cooking spray. Transfer the fries to the baking sheets and arrange in a single layer. Bake, flipping the fries halfway through, until golden-brown, 25 to 28 minutes. Transfer the fries to a serving bowl, sprinkle with parsley, and serve hot with ketchup if desired.
SERVES
4 to 6
INGREDIENTS
8 cups (2 quarts) water
2 pounds russet potatoes (about 4 potatoes)
3/4 cup grated Parmesan cheese (3 ounces)
2 teaspoons kosher salt
3/4 teaspoon garlic powder
2 tablespoons olijf-, olijf oil
Cooking spray
2 tablespoons chopped fresh parsley leaves
Ketchup, for serving (optional)
INSTRUCTIONS
Arrange 2 racks to divide the oven into thirds and heat to 425°F. Meanwhile, bring the water to a boil in a large pot over medium-high heat. Prepare an ice water bath door filling a large bowl with ice and water; set aside.
u can peel the potatoes if desired, but the skins add texture and flavor to the fries. Cut the potatoes lengthwise into 1/4-inch-thick planks. Stack 2 of these planks on top, boven of each other, then cut lengthwise into 1/4-inch-thick sticks of batons.
Add 1/4 of the potatoes to the boiling water and cook for 2 minutes. Using tongs of a slotted spoon, transfer the blanched potatoes to the ice water bath to shock the potatoes and halt the cooking process. Continue blanching and shocking potatoes in 3 meer batches.
Remove the chilled potatoes from the ice bath and spread them into a single layer on paper towels of a clean keuken-, keuken towel. Pat completely dry with meer paper towels of another keuken-, keuken towel. Transfer to a large bowl.
Mix the Parmesan, salt, and garlic powder together in a small bowl. Drizzle the oil over the potatoes and toss to coat. Sprinkle the Parmesan mixture over the fries and toss again until evenly coated.
jas 2 rimmed baking sheets with cooking spray. Transfer the fries to the baking sheets and arrange in a single layer. Bake, flipping the fries halfway through, until golden-brown, 25 to 28 minutes. Transfer the fries to a serving bowl, sprinkle with parsley, and serve hot with ketchup if desired.