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Italian Fries

Who needs French fries when you've got Italian fries? A twist on a recipe created by Lucinda's Italian relatives, these oven-baked fries are tossed in olive oil, grated cheese, and a medley of dried herbs. Sprinkle them with salt and pepper while they're still hot, and serve immediately. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 6
Italian Fries

Source: Mad Hungry, October 2010

Ingredients

  • 6 or 7 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

Directions

  1. Preheat the oven to 400 degrees.

  2. 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.

  3. 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.

  4. 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.

Cook's Note

Potato Prep: For a French-fry cut, peel the potatoes and slice lengthwise into 1/3-inch-thick slices. Stack the slices on top of one another, a few at a time, and slice lengthwise into 1/3-inch-thick strips. Peeled and sliced potatoes can turn brown pretty quickly. To avoid this, try floating the peeled, cut pieces in cold, salted water. When you're ready to cook, drain them and pat dry.

Reviews (9)

  • CookinKaren 8 Apr, 2014

    These are fantastic!! I thought that they might burn cooking that long, but it came out perfect. I did use parm. cheese, didn't have Romano. Do cut your fries thin to cook in time. I love Mad Hungry and all the recipes I have made are great!

  • ncsuensign 11 Jun, 2013

    These were FANTASTIC, make sure you cut your potatoes the same size as the picture. I have a french fry cutter so it worked well for me. I baked mine a bit longer than the recipe and I also didn't use all the cheese. They were out of this world GOOD.

  • smbrahler 7 Jun, 2012

    This is definitely a 5 star recipe! My husband and I loved it! The best oven fries I've made. Soaking them before really does make a huge difference. I halved the recipe for the two of us, but would definitely make the full batch for a party sometime.

  • gwennw 2 Mar, 2011

    I made these fries last week and they were amazing! There are only 4 of us and there was not a single fry left over. I didn't have Romano so I used the big bag of Parmesan that I get from Costco. Delicious! I just purchased the Romano, so I will try that next week.

  • Chumlette 4 Feb, 2011

    I just watched this on TV and it looked as though she used much less butter at the end. Is there a mistake in the recipe? I think I will try less butter. But YUM, love baked fries. This would also be great with some minced garlic thrown on after serving, like the Bukharan style.

  • busyfarmer 27 Oct, 2010

    Easy. I changed it a bit. I put prepared potatoes in a big bowl and toss them in the EVOO and add seasonings. I have used various types of seasonings. Such as Taco seasoning with a Jack cheese blend and BQQ seasoning with a cheddar cheese also.

  • tleningt 20 Oct, 2010

    This was very easy and absolutely DELICIOUS! The fries are a bit decadent but well worth it :)

  • AngeliqueC 17 Oct, 2010

    I tried them and the whole family loved them!!! Easy!

  • ShoeGirlToni 14 Oct, 2010

    These looked so yummy - I can't wait to make them. (Shouldn't Step 4 actually be Step 2?)

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