Italian Home Fries Recipes
ITALIAN FRIES
Who needs French fries when you've got Italian fries? A twist on a recipe created by Lucinda's Italian relatives, these oven-baked fries are tossed in olive oil, grated cheese, and a medley of dried herbs. Sprinkle them with salt and pepper while they're still hot, and serve immediately.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
- Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
- Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.
ROSEMARY HOME FRIES WITH PANCETTA, PARMESAN AND PARSLEY
Provided by Bobby Flay
Categories side-dish
Time 1h20m
Yield 4 servings; 1 cup rosemary oil
Number Of Ingredients 10
Steps:
- For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use.
- For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate. Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta and cheese and serve from the pan.
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