Food Friday: Oven Cheese Fries

I made these the other night to go along with some salmon burgers and they were great.  I guess conventional wisdom says to figure one potato per person but I would plan on more, I promise…they will go fast!

2 russet potatoes, cut in 1/2 lengthwise, and then into fourths to make big, fat wedges

1/4 cup extra -virgin olive oil

kosher salt

2 tablespoons chopped parsley leaves

1/4 cup freshly grated Parmigiano-Reggiano

Preheat oven to 425 degrees

Preheat baking sheet in the oven for at least 5 minutes*

While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out on the 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 bowel with the parsley and cheese

* I am convinced that this step is what makes the fries so crispy