Oven Cheese Fries with Roasted Garlic
Christy Lucas
These are so good even though I like to call them stinky cheese fries.
ingredients
- 3 large russet potatoes, peeled or scrubbed, cut lengthwise into fries.
- 2 tbl + 1 tsp olive oil
- 2 bulbs garlic, intact
- Kosher salt
- 4 oz. Gruyere cheese, grated
directions
- 1
Preheat oven to 400. Place potato batons in a rimmed baking sheets. Drizzle with 2 tbl olive oil and toss to coat thoroughly.
- 2
Remove papery, outermost skin from garlic, but keep the bulb inact. Slice off top 1/2 inch of blub, exposing each clove; discard trimmings. Drizzle each blub with 1/2 tsp olive oil and rub with finges to ensure top is evenly coated. Wrap and seal each bulb in aluminum foil.
- 3
Roast potatoes and garlic parcels on top rack of oven. After 20 minutes, turn potatoes with spatula. Roast until potatoes are tender and golden around the edges and garlic cloves are soft when pressed, about 20 minutes more. Sprinkle fries and garlic with kosher salt.
- 4
Pile fries on a rimmed plate and top with grated Gruyere cheese. Place one bulb of roasted garlic on each plate. To eat, squeeze the cloves from their skins and smear onto fries.
notes
Be sure to cut your fries pretty thin so they get crispy. To prevent sticking, toss them carefully in the olive oil, leaving no fry uncovered.
Source: Christy Lucas
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