Ingredients:

  • 2 lbs Russet Potatoes (approx. 3-4 large potatoes)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 3 tbsp Unsalted Butter, melted
  • 4 cloves Garlic, finely minced
  • 0.5 cup Parmesan Cheese, finely grated
  • 1 tbsp Fresh Parsley, minced
  • 0.25 tsp Red Pepper Flakes

Instructions:

  1. Slice the potatoes. Scrub your 2 lbs of Russets well (leave the skin on!) and slice them into 3/4 inch thick wedges.
  2. Soak in cold water. Submerge the wedges in a large bowl of cold water for 10 minutes. Wait until the water looks cloudy as the starch releases.
  3. Preheat the oven. Set your oven to 220°C (425°F). Place an empty, heavy duty baking sheet inside while it heats.
  4. Dry the wedges. Drain the potatoes and pat them completely dry with clean kitchen towels. Ensure there is no visible moisture before moving to the next step.
  5. Season for roasting. In a large bowl, toss the dry wedges with 3 tbsp olive oil, 1 tsp sea salt, and 0.5 tsp black pepper.
  6. Arrange the pan. Carefully pull out the hot baking sheet and spread the wedges in a single layer. Listen for the sizzle as they hit the metal.
  7. First roast. Bake for 20 minutes. Don't touch them; let that bottom crust develop.
  8. Flip the wedges and continue baking for another 10-13 minutes until mahogany-gold.
  9. While potatoes finish, whisk together melted butter, minced garlic, parmesan, parsley, and red pepper flakes.
  10. Toss the hot fries in the garlic-butter mixture and return to the oven for 2 final minutes to set the coating.