Italian Fries

(just in case you gave up fast food for Lent)

6-7 Idaho potatoes, peeled and sliced into 1/3 in thick french fry-style strips, soaked in cold salted water

4 T EVOO

1 T dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil

2 C freshly grated Romano cheese

1/4 c fresh parsley leaves, finely chopped

4 T salted butter, cut into 6 cubes

Coarse salt and freshly ground black pepper

Preheat oven to 400.

Drain the potatoes and pat dry with paper towels, Spread 1 T EVOO on each of 2 rimmed baking sheets and spread out he potatoes. Overlapping is fine.

Sprinkle the dried herbs evenly over the potatoes. Liberally spsread the cheese and parsley on top. Drizzle the remaining 2 T EVOO over the cheese. Scatter the cubed butter around the pans.

Bake until the potatoes are golden brown, rotating the pans after 30 mins, for 45-50 mins 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

(From "Mad Hungry" by Lucinda Scala Quinn)

Peace + ketchup!