Description
These make great game day snacks!
Ingredients
- FOR THE FRIES:
- 5 Tablespoons Olive Oil
- 3 ounces, weight Pancetta, Diced
- 6 whole Russet Potatoes, Scrubbed Clean
- 1 Tablespoon Dried Italian Seasoning
- 1 cup Fresh Parmesan Cheese, Grated
- 1 cup Fresh Romano Cheese, Grated
- 4 Tablespoons Butter, Diced
- ¼ cups Fresh Parsley, Roughly Chopped
- Salt And Pepper, to taste
- FOR THE LEMON GARLIC DIPPING SAUCE:
- 1 cup Real Mayonnaise (NOT Miracle Whip)
- 1 teaspoon Lemon Zest
- 1 teaspoon Lemon Juice
- 2 cloves Garlic, Peeled And Pressed
Preparation
For the fries:
Preheat the oven to 400 F. Then preheat a skillet over medium heat. Add one tablespoon of olive oil to the skillet. When the skillet is hot, add the diced pancetta to the skillet. Cook until crisp then remove the pancetta from the skillet and drain on paper towels.
Slice potatoes into french fry sized strips. Line a baking sheet with tinfoil and coat with two tablespoons of olive oil. Add the sliced potatoes to the baking sheet. They do not need to be in a single layer. Some overlapping is desired.
Evenly sprinkle one heaping tablespoon of dried Italian seasoning over the potatoes. Sprinkle both Parmesan and Romano cheese over the potatoes. Drizzle the remaining two tablespoons of olive oil over the cheese. Evenly distribute the butter on top of the cheese. Sprinkle with fresh chopped parsley.
Bake fries for 40-50 minutes, or until cheese is melted and potatoes are crisp and browned. Remove from oven and sprinkle on the pancetta. Immediately transfer to plates or a serving platter.
For the dipping sauce:
I usually make this while the fries are in the oven, but you can make it a day in advance. In a small bowl, mix together the mayonnaise, lemon zest, lemon juice, and garlic. Refrigerate until ready to use.
