Best The Realtors Italian Potato Fries Recipes

Italian Fries image

Provided by Martha Stewart

Number Of Ingredients 7

6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
Coarse salt and freshly ground black pepper

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.

Italian Home Fries image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
3 cloves garlic, smashed into a paste with the back of a chef's knife
1 small Spanish onion, halved and thinly sliced
1 small red bell pepper, diced
1 small yellow pepper, diced
1 1/2 pounds small new potatoes, par-cooked and diced
8 ounces Italian sausage, hot, mild or a combination, removed from the casing
1 teaspoon paprika
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons olive oil

Steps:

Heat the butter on a cast-iron griddle or in large saute pan over medium-high. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the peppers and cook another 2 minutes. Add the potatoes, sausage, paprika and sprinkle with salt and pepper. Cook, stirring, about 2 minutes. Stir in the rosemary, and then start pressing the mixture onto the griddle so that the bottom gets brown and crispy and the potatoes stick together. Turn the mixture occasionally to distribute the crispy bits. Toss the mixture with the parsley and transfer to a serving platter. Drizzle with olive oil and serve hot or at room temperature.