I do believe simplicity in side dishes is key, especially during the week. Tonight, I’m serving baked chicken nuggets (I’ll post the recipe later this month) with a wedge salad and these parmesan steak fries. In order to get a main dish out with two side dishes (quite a feat while you’re helping with homework, watching nick jr. and finding missing heads for Lego people) I need to keep it all pretty simple. The wedge salad has a quick-to-prepare, but very tasty blue cheese dressing and the fries are kept simple with extra-virgin olive oil and freshly grated Parmagiano-Reggiano cheese. Quite simply, the oven does most of the work for me.
Parmesan Steak Fries
3 baking potatoes (such as Russet), scrubbed clean
scant 2 tbsp extra-virgin olive oil
1/2 -3/4 cup Parmagiano-Reggiano cheese (fresh grated)
Salt and freshly ground black pepper
Pre-heat oven to 425 degrees.
Slice potatoes into 8 wedges each. You’ll have 24 total wedges. Place potato wedges into a zipper top bag with olive oil. Coat potatoes in olive oil.
Spread potatoes out onto baking sheet (line with parchment or you can use your Silpat. Sprinkle with the freshly grated cheese.
Bake in pre-heated oven for about 30 minutes. Potatoes should be fork-tender and golden. Season with salt and freshly ground black pepper. Serve immediately.
Yield: 3-4 servings