Instead of regular olive oil I substituted some of my beloved, garlic infused oil. It gives the fries the flavor with out the risk of burning the garlic. Once the potatoes were baked and crispy, I tossed them smoked sea salt flakes and sprinkled them with chopped fresh herbs that I hand-picked from my garden and grated fresh Parmesan (that I didn't come from my garden ;) ) over top. I prefer the cold cheese sticking to my fries but feel free to slide these back into the oven to get them all melty.
Course Side Dishes
Keyword garlic, herbs, parmesan, potatoes
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
Author Laurie McNamara
3poundsrusset potatoescut into eighths
3tablespoonsgarlic infused olive oil
flaked smoked sea salt or regular
1tablespoonchopped fresh basil leaves
1tablespoonchopped fresh cilantro leaves
1tablespoonchopped fresh parsley leaves
2 to 3tablespoonsfreshly grated Parmesan cheese
Preheat your oven to 450 degrees.
Divide the potato wedges among two rimmed baking sheets. Drizzle the potatoes on each pan with 2 to 3 tablespoons of the oil and then arrange them in an even layer.
Slide the pans into your preheated oven and bake for 10 minutes. Rotate and swap each pan and bake for 10 more minutes or until crispy. Depending on the size of your potato wedges, they may require an additional 10 minutes.
Immediately season with salt, herbs and Parmesan. Once the potatoes have cooled a smidgen and release themselves from the pan, toss together and serve.