I continue on the variations around the fries to break the routine with the best fries in the world !!! A kind of balance between potatoes and Fourme d’Ambert fries! I, who don’t like garlic, can tell you that I didn’t have to pray to eat them all! Prepare for a revelation …
500g of potatoes
2 tsp of olive oil
2 cac of Provencal herb
1 tsp of garlic semolina
1 tsp of ground 5 berry pepper
30g grated Parmesan (4 cases)
Preheat your oven to 200 ° C.
Wash the potatoes. Don’t peel them ! Cutting them in half lengthways and and to quarters.
Place them in a tight container and sprinkle them with the oil. Close and shake well to coat them equally .
Mix the Parmesan with the herbs, garlic and pepper.
Add this powder to the potatoes. Close and shake again to coat the potato wedges well.
Carefully place the fries on a sheet of baking paper and bake for 15-20 min.
At the end of this time, turn the fries over and cook for 15-20 minutes. If necessary, continue cooking so that they have a color to your liking.