Tuscan Fries Recipe

Preheat and prepare potatoes

Preheat oven to 220°C (425°F). Wash and scrub potatoes thoroughly (leave skin on). Cut potatoes into 1/4–1/2 inch thick sticks so the total yields about 2 cups cut (roughly 2 medium-large potatoes). Place cut potatoes in a large bowl of cold water and let sit 10 minutes to remove surface starch.

Dry and oil

Drain the potatoes and pat completely dry with a clean kitchen towel or paper towels. Transfer to a dry bowl, add 2 tablespoons olive oil, 1 teaspoon finely chopped fresh rosemary, 1 teaspoon coarse sea salt, and 1/4 teaspoon freshly ground black pepper. Toss thoroughly so each fry is evenly coated.

Arrange and roast

Spread the fries in a single layer on a rimmed baking sheet lined with parchment or lightly oiled (do not overcrowd). Roast on the middle rack for 20 minutes, then use a spatula to flip fries and rotate the pan. Continue roasting another 10–15 minutes, or until fries are golden brown and crisp at the edges (total 30–35 minutes). For extra crispiness, finish under the broiler 1–2 minutes, watching closely to avoid burning.

Toss with Parmesan

Remove fries from the oven and immediately transfer to a large bowl or leave on the warm baking sheet. While still hot, sprinkle 1/4 cup freshly grated Parmesan over the fries. Toss gently so the cheese melts slightly and adheres to fries.

Finish and serve

Taste and, if desired, sprinkle up to 1/4 teaspoon additional sea salt. Sprinkle 1 teaspoon finely chopped parsley if using for color. Serve immediately while hot and crisp alongside your favorite dipping sauce.