This was such an easy dish to prepare! I made Ina Garten's roasted tomato recipe and used some of the tomatoes to make paninis. Sourdough bread + provolone + mixed greens + roasted tomatoes = a quick and delicious lunch!
The garlic parmesan fries were also amazing and provide yet another use for the 20 pound bag of potatoes we bought. I slightly modified the recipe from the Bon Appetit Test Kitchen by adding parmesan cheese and substituting vegetable oil for olive oil. This recipe makes a LOT of fries so make sure to have some friends over when you make this recipe!
Ingredients
Nonstick vegetable oil spray
10 medium russet potatoes
3 tablespoons of olive oil
Kosher salt and black pepper
4 large garlic cloves, minced
2 tablespoons of chopped parsley
1/2 cup grated parmesan cheese
Directions
Preheat oven to 450 degrees. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes in 2 1/2 tablespoons olive oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500 degrees. Continue roasting until fries are deep brown in spots, about 5 more minutes.
Whisk remaining 1/2 tablespoon olive oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
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