I have theory about my body weight. One third of it comes from potatoes.
I can directly attribute one third of my entire body to potatoes.
Sounds like a lot whit, isn’t like, 99% of your body water?
NOPE, not mine. it’s potatoes. Starchy, carby potates.
And since I can say, without a doubt in my mind, that 1/3 of Whit is potato – I treat my potatoes like I would my body. With love and style, clearly. (aka cheese and greenery. what? it brings out my eye color.)
Think about it. If you’re getting klassed up for your business day, you don’t put on mayonnaise (sweatpants) you put on pecorino (prada).
Herb and Pecorino Fries
- 2 large baking potatoes, cut into 4-by-1/2-inch sticks
- 1/4 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 1 teaspoon minced sage
- 1 teaspoon minced rosemary
- 1/4 cup freshly grated Pecorino Romano cheese
- Salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, grate your potatoes over a mandolin. Toss the potato sticks with the olive oil until evenly coated.
Spread the potato on a lined baking sheet in a single layer and bake in the upper third of the oven, tossing twice with a spatula, until they are golden and crispy, about 30 minutes.
Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned. Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.