These Italian Style Baked Fries are Forking Delicious!  To start out with the Potatoes are extra great because they were boiled with a hot banana pepper and an onion to season them to get super yummy. Then they get  mashed with a small amount of butter, a little seasoning and a cup of grated parmesan cheese. The potato mixture gets squirted out with a pastry bag and then after around thirty minutes in the oven they are done! I didn’t measure out the dipping sauce I made but it’s extra delicious with these fries too! All that’s in it are some home made tomato sauce, some Bomba Calabrese and a lighter canola mayonnaise. It’s delicious and even my husband loves it and he almost NEVER LOVES any creamy sauce….I haven’t found Bomba Calabrese at any store so I mailed away for it….Bomba Calabrese is a delicious spicy condiment. If you are a fan of spicy I recommend that you mail away for some. This recipe make around 72 fries…..That’s about 8 servings based on two pounds of potatoes but it’s totally likely you will have way less than 8 servings because people are going to woof these down. I know after I served my husband a plate of them he ran back for more…everyone will run back for more.

Ingredients for about 8 servings

2 lbs poatoes – pealed – cut in half

cold water to cover the poatoes

1 Tablespoon kosher salt

1 banana pepper – cut diagonal long ways (I buy them at the Asiana Market……these peppers turn any potato that you boil amazing)

1/2 large sweet onion

5 oz parmesan cheese – shredded

2 oz sweet butter

1/4 teaspoon dried rosemary

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

pinch ground white pepper

a few grates fresh nutmeg

optional a little fresh ground sea salt and pepper to taste – for finishing

Directions

Set oven to 350 degrees F.

Cover three baking sheets with Quilon Coated paper or parchment paper and set to the side.

In a large sauce pot add the potatoes, kosher salt, banana pepper and onion. Cover with cold water. Bring to a medium high boil and boil till the potatoes are fork tender. (usually around 20 minutes). When the potatoes are done discard the onion and banana pepper. You need to drain the potatoes. ****You might want to save the liquid for a soup or a sauce because it’s very flavorful***but you don’t need it for this recipe so you can toss it if you want.

The drained potatoes get mashed with parmesan cheese, butter, black pepper, rosemary, oregano, basil, white pepper and nutmeg. Hand mash till mixture is lump free. (I didn’t add salt because the potato mixture is salty enough from boiling and more likely from all the cheese)

Add a large star tip to your pastry bag and start squirting out some fries on to the quilon covered baking sheets. The fries come out a little better if you shake your hand slightly while piping.

Keep going till your done.

Put the sheets of fries in the oven.

In about 15 minutes the top rack will be browning so switch it with the bottom rack and check the fries in another 15 minutes.

After 30 minutes I thought the bottom rack needed another 5 minutes but the two other racks I switched around again and they needed about ten minutes more. But my oven doesn’t cook evenly so you might not have the same issue.

I pulled the fries out when they all looked like this.

Let them cool a few minutes and then you can remove them easily with a spatula.

I think everyone will love these fries. The fries have a nice light fluffy center. They have crisp edges, an appetizing aroma and have a really tasty flavor from the parmesan cheese and seasonings. Also everyone will love the sauce. Again I didn’t measure the sauce but it’s only made from home made tomato sauce, bomba calabrese and a small amount of canola mayonnaise.

This one is Forking GOOD!