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Oven Fries


2 russet potatoes,
cut in ½ lengthwise,
halves cut lengthwise into ¼ to make 16 big, fat wedges
¼ C extra-virgin olive oil
Kosher salt
2 T chopped parsley leaves
¼ C freshly grated Parmigiano-Reggiano
*I also sprinkle with garlic powder, at times.


Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil and ¾ tsp salt in a large bowl.
Dump the potatoes out onto a baking sheet, spreading to a single layer.
Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy.

Toss the fries in a big bowl with the parsley and cheese (and maybe the garlic powder).


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