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Ingredients
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Herbed Frites
Finishing — Fromage Accent
Method
Herbed Frites
- 1
Prep and par-cook
Preheat the oven to 220°C (425°F). Wash and peel the potatoes if desired; cut into 1/2-inch (1.2 cm) thick sticks. Place cut potatoes in a large bowl of cold water and swish to remove surface starch; soak for 15–30 minutes for crispier frites.
- 2
Dry and coat
Drain the potatoes and rinse briefly. Spread them on clean kitchen towels or paper towels and pat thoroughly dry. In a large bowl, toss dried potatoes with cornstarch (if using) until evenly dusted. Add olive oil, melted butter, minced garlic, chopped parsley, chives, thyme, lemon zest (if using), 1 tsp sea salt, and 1/2 tsp black pepper. Toss gently to coat evenly.
- 3
Roast
Arrange the fries in a single layer on a large rimmed baking sheet lined with parchment, leaving space between pieces for airflow. Roast in the preheated oven 20 minutes, then use a spatula to flip fries and rotate the pan. Continue roasting 10–15 more minutes until edges are golden and crisp. Total roasting time ~30–35 minutes depending on oven and potato thickness.
- 4
Season and cheese toss
When fries are just out of the oven, transfer them to the large bowl you used earlier. Immediately sprinkle grated Parmesan (or Pecorino) over the hot fries and toss to melt and coat. Taste and add remaining 1/2 tsp sea salt and 1/2 tsp black pepper if needed.
Finishing — Fromage Accent
- 5
Melted fromage
Reduce oven to 200°C (390°F) or switch to broil/low grill. Scatter the shredded melting cheese evenly over the hot fries on the baking sheet (or transfer fries to an ovenproof platter). Place under the broiler or in the oven for 1–3 minutes, watching closely, until the cheese is melted, bubbling, and just beginning to brown. If using an oven rather than broiler, it may take 3–5 minutes.
- 6
Optional aged cheese
If using crumbled aged cheese for contrast, sprinkle it over the melted layer immediately after removing from the oven so it softens but retains some texture.
- 7
Garnish and serve
Transfer the fromage-topped herbed frites to a serving platter or serve directly from the baking sheet. Scatter fresh parsley leaves on top and serve immediately while hot and gooey. Provide extra salt, pepper, and lemon wedges at the table if desired.
