Ingredients:

  • 2 lbs Russet Potatoes
  • 3 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter, melted
  • 4 cloves fresh garlic, finely minced
  • 1/2 cup parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Slice the Russet potatoes into 1/2 inch thick wedges and submerge them in ice-cold water for at least 15 minutes to remove surface starch.
  2. Drain the potatoes and pat them completely dry with paper towels until they feel tacky, not wet.
  3. In a large bowl, toss the dried potato wedges with neutral oil, salt, and black pepper until evenly coated.
  4. Preheat the oven to 425°F (220°C) with the baking sheet inside to initiate thermal shock.
  5. Carefully remove the hot tray, line it with parchment paper, and arrange the fries in a single layer without touching.
  6. Roast for 20-25 minutes, flipping halfway through, until the fries are mahogany-colored and firm.
  7. Combine the melted unsalted butter, minced garlic, grated parmesan, chopped parsley, and red pepper flakes in a bowl.
  8. Toss the roasted fries with the garlic-parmesan mixture and return to the oven for a few final minutes until the cheese is caramelized.