• 5 russet potatoes or sweet potatoes if desired
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper
  • 1/2 cup grated Parmesan cheese


  1. Preheat the oven to 400 degrees.
  2. Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily (cooked about 3/4 of the way through).
  3. Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper.
  4. Add a pinch of Montreal steak seasoning if you like it. Toss well and lay out in 1 layer on nonstick or parchment paper lined baking sheet. Bake until light brown.
  5. When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes.
  6. Remove and let cool for 2 minutes. Serve.

Recipe slightly adapted from food network.