Yield: 4 servings
* 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise
into fourths to make 16 big, fat wedges
* 1/4 cup extra-virgin olive oil
* Kosher salt
* 2 tablespoons chopped parsley leaves
* 1/4 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive
oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out
onto a baking sheet, spreading to a single layer. Roast for 30 to 35
minutes, shaking the pan every now and then, until the potatoes are
cooked through, brown and crispy. Toss the fries in a big bowl with
the parsley and cheese.