Oven Fries w/Herbs & Pecorino

prepared by and photo by Emily S. Downs

Don’t be afraid of the fry. When baked they are equally delicious yet a tad healthier without the oil. Add a little cheese and herbs and you’ve got one heck of a side that the family will gobble up tonight. May want to actually double the recipe if that’s the case. We can thank the 2010 July issue of Food & Wine for this treat.

Size: 4 servings

2 large baking potatoes, cut into 4 by 1/2" sticks
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1 tsp each of minced sage & rosemary
1/4 cup freshly grated Pecorino Romano cheese
Salt & freshly ground pepper


Preheat the oven to 425F. In a large bowl, toss the potato sticks with the olive oil until evenly coated. Spread the potato sticks on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes.
Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned. Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ