Typically I check out the Recipes part of my web site for meal inspiration and to see how far my pictures has come since I began my weblog in 2007. Loads has modified over time!
I went again into my archives and noticed these Crispy Italian Fries.
HOW COULD I FORGET ABOUT THEM??!
I used to be on such streak of creating them 9 years in the past after which one thing occurred. I forgot about them. Possibly it was my crispy potatoes or my incessant love for tater tots that made me neglect about them? I’m not letting that occur once more.
Additionally, I’m a a lot better photographer 9 years later so right here we’re.
DOES THIS ENTICE YOU OR WHAT??!
Massive shout out to crispy cheese followers!
These Italian Fries are one thing I’m going to drag out for firm as a result of they’re positively a crowd pleaser. That and the truth that my little one doesn’t actually like melted cheese (WHO IS HE?!!) or baked fries.
For sure, my husband and I snarfed down this entire tray and a half. I imply, there have been leftovers however I ate these too. Backside line: between two of us, this recipe lasted lower than 24 hours at my home.
Make them. You’ll see why. They’re spectacular.
If you happen to’re a Dealer Joe’s fan, the Quatro formaggio cheese mix works properly with this if you happen to don’t have romano cheese.
Wash/peel potatoes. Hold them in a bowl of water to forestall browning.
Reduce potatoes. Though now that I’m taking a look at this I believe subsequent time I’m going to do that with the skins on as a result of I LOVE crispy potato pores and skin.
You will have two baking sheets for this recipe. Dry off your potatoes. Add oil to your pans.
Toss potatoes in oil. Add the Italian seasoning on prime.
Cheese it up.
Butter makes the whole lot higher.
Slightly journey within the oven and now we have THIS.
Simply to offer you an thought of how crispy that is…that is what the underside of the fries appear to be.
You already know you need some.
Now I’m questioning what it will have been prefer to dip in marinara… NEXT TIME!
And there WILL be a subsequent time.[/donotprint]
recipe tailored from Mad Hungry
- 5-6 russet potatoes
- Three tablespoons additional virgin olive oil
- 1 tablespoon dried Italian herbs
- 1 Three/Four grated cheese mix (mozarella, romano & parmesan)
- ¼ cup minced parsley
- Three tablespoons butter
- Coarse salt, black pepper
Preheat oven to 400F. Peel potatoes and slice into 1/Three-inch thick French fry-style strips. Place them in chilly, salted water so that they don’t flip shade whilst you work.
Drain potatoes and pat dry with paper towels. Unfold 1 tablespoon of oil on every of two rimmed baking sheets and unfold out the potatoes. Overlapping is ok.
Sprinkle the dried herbs evenly over the potatoes. Liberally unfold cheese and parsley on prime. Drizzle the remaining 2 tablespoons of oil over the cheese. Scatter bits of butter across the pans.
Bake till the potatoes are golden brown, rotating the pans after 30 minutes, for a complete baking time of 45-50 minutes. Sprinkle with salt and pepper and serve scorching.