4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste
Preheat oven to 425 degrees F.
Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Divide the potatoes between 2 baking sheets lined with parchment paper, spread into a single layer.
Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.
Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful – they’ll be hot!) and season with additional salt if necessary. Serve.
Makes 4 servings.