Italian Fries – Shutterbean

Italian Fries


italian fries

This recipe really doesn’t need an explanation; it’s absolutely amazing and you will not have leftovers.  One of my guy friends asked me how I got the potatoes so crispy without frying them. It’s the cheese! The cheese made them crispy!  I mean, how good is that?

Give me a plate of these fries and a spatula so I can chisel all the cheese & potato crispy bits from the baking pan.  Seriously, there’s nothing better.

look at how crispy the bottoms are!

I know my brother Ryan is salivating right now.  Guess who got the crispiest potato tonight, sucka!

This recipe says it serves six when in reality, it served 4. I guess Lucinda Scala Quinn really knows what she’s talking about when it comes to feeding men & boys!  There wasn’t an ounce of potato left.  Make a ton. You won’t regret it.  They are my new best friend.

You basically cut up some potatoes and toss them in water.

cut up those tators!

Add some parsley, herbs & grated Romano cheese.

romano blend

With the help of butter pats and some olive oil…….

putting pats of butter on...

You get a cookie sheet filled with ooey gooey crispy fries!

pull up a chair

I made them tonight with some cowboy rubbed flank steak & a salad!

the spread

But who really cares?  Look at those fries!!!!!!!!

dinner

Italian Fries


  • 6 or 7 Idaho potatoes
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon dried Italian herbs (I used thyme, basil & oregano)
  • 2 cups freshly grated Romano cheese
  • ¼ cup minced parsley
  • 4 tablespoons butter
  • Coarse salt, black pepper

1. Preheat oven to 400 degrees. Peel potatoes and slice into 1/3-inch thick French fry-style strips. Place them in cold, salted water so they don’t turn color while you work.

2. Drain potatoes and pat dry with paper towels. Spread 1 tablespoon of oil on each of two rimmed baking sheets and spread out the potatoes. Overlapping is fine.

3. Sprinkle the dried herbs evenly over the potatoes. Liberally spread cheese and parsley on top. Drizzle the remaining 2 tablespoons of oil over the cheese. Scatter bits of butter around the pans.

4. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for a total baking time of 45-50 minutes. Sprinkle with salt and pepper and serve hot.

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