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.
French-like.
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.
Like. Buttah.
Love,
Whit
Oh these look amazing. I am made of cheese covered starch. And I want to plop my face in this dish.
That sounds kinda creepy, ew.
i like creeps?
your instructions suck
fries look good, though
well i think anyone who can read should be able to follow those, but thanks!
These look so delicious and honestly I dont think the instructions could be more simple and straightforward. I have no idea what nonya is talking about!
Thanks love!
These are for sure the prada of potatoes. Looks delicious!
I know, right?
You, my friend, are my hero. I had fries like this at Cafe Chloe in San Diego once. Things tend to slip my mind like flour through a sieve which is why I forgot about these little sticks of heaven. Until now.
I wish I could say 1/3 of my body is potatoes. With thighs like mine, it’s probably around half. I’ve never met a potato I didn’t like and I look forward to a lasting relationship with these. I might just marry them. This is California, anything is possible.
While it might get weird, I am pro-potato marriage.
The instructions are great, don’t know why people have to post negative stuff.
I love fries like this, one thing you might try is the truffled pecorino from Trader Joe’s … it might add a little more high class.
I don’t recall having garlic with fries like this, I’ll have to give it a shot!
thanks G! Also, truffled pecorino. GET OUTTA HERE. actually, don’t. mail me some of that.
@Nikki … Next time you’re in San Diego, go to Bleu Boheme. Amazing little french restaurant with fabulous fries like these.
A good recipe,have to try this soon.Wonderful.
First of all, I am in love with your tag line “wink” been there before, that said, these fries sound and look scrumptious, but heck, I don’t have any potatoes in the house (Can you believe that)?
Holla! This was a very good analogy, Whit. I L-O-V-E potatoes. I declared my own potato love (again) today on my own blog–”Poppin’ Cheesy Twice-Baked Potatoes”. Mmm mmm mmm! I love the fact that you used Pecorino; it’s one of my favorite cheeses! Well, I’m a huge cheese lover so, I say “it’s one of my favorite…” a lot!
I’m a big fan of potato crisp or fries or this kind. Your photo looks so delish, I bet the taste will really prove that it is.
looks great.. good job!!
Oh my goodness – I’m also crazy about potatoes and these are just fabulous! I think going forward as much I will make this recipe I may just have 1/3 of my body being potatoes – that is so funny!
Seriously, thank you for posting this!