A crispy and flavorful side dish: skin-on potato sticks, roasted in the oven with extra virgin olive oil and fresh rosemary, then enriched with the savor and aroma of Parmigiano Reggiano from Frisona cow 12 months. A genuine recipe perfect for enhancing the taste of potatoes with authentic Italian ingredients.
Wash and scrub the potatoes well, then cut them into sticks leaving the skin on.
Place the potatoes in a bowl with cold water for 10 minutes, then drain and dry very well with a cloth.
Transfer the fries to a bowl, season with extra virgin olive oil, chopped rosemary, salt, and pepper.
Arrange the sticks on a baking sheet lined with parchment paper, without overlapping them.
Bake in a static oven at 210°C for 30 minutes, turning halfway through cooking.
In the last 5 minutes, add the grated Parmesan and let it gratinate until golden.
Serve immediately, hot and crispy.
Store in the refrigerator, in an airtight container, for up to 1 day. Reheat in a hot oven to regain crispiness.
Italia, Emilia Romagna
| Energy (kcal) | 130.59 |
| Carbohydrates (g) | 16.08 |
| of which Sugars (g) | 0.52 |
| Fat (g) | 5.7 |
| of which Saturates (g) | 1.75 |
| Protein (g) | 3.99 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.15 |
