Leave it to Martha Stewart to come up with the most delicious baked french fries! I made this recipe off her website last week and the fries were super yummy and very crispy. We loved the grated cheese! This recipe calls for 6 potatoes, but, I only used 2. I tried my best to cut the recipe to work with only 2 potatoes (because honestly, there are only so many french fries a family can eat on a weeknight!)......but, just remember cooking isn't an exact science....so, if you want to 1/3 or 1/2 the recipe, go for it!
- 6 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
- 2 cups freshly grated Romano cheese
- 1/4 cup parsley leaves, finely chopped
- 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
- Coarse salt and freshly ground black pepper
Preheat the oven to 400 degrees.
Soak cut potatoes in water for 30 min to 1 hour. Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.