- 5 russet potatoes
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan
Preheat the oven to 400 degrees F.
Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through.
Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown.
When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve.
Total Fat: 11 grams
Saturated Fat: 3 grams
Protein: 6 grams
Total carbohydrates: 32 grams
Sugar: 1 gram
Fiber: 2 grams
Cholesterol: 1 milligrams
Sodium: 234 milligrams