Servings:
Makes 6 servings
Ingredients
- 6 or 7 idaho potatoes, peeled and sliced into 1⁄3-inch-thick french fry–style strips, soaked in cold salted water
- 4 tablespoon (1/4 cup) extra-virgin olive oil
- 1 tablespoon dried italian herbs or some combo of dried oregano, thyme, marjoram and basil
- 2 cup freshly grated romano cheese
- 1/4 cup fresh parsley leaves, finely chopped
- 4 tablespoon (1/2 stick) salted butter, cut into 6 cubes
Preparation
Baking Directions:
1.Preheat over to 400 degrees Fahrenheit.
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.
Serving Directions:
Serve hot.
