Ingredients for Alfredo Potato Finger Fries
- 1 pound fingerling potatoes
- 1/4 cup (1/2 stick) unsalted butter
- Garlic Clove
- 1 teaspoon salt, plus more to taste
- Fresh Ground Black Pepper
- Parmigiano Reggiano Cheese
How to Make Alfredo Potato Finger Fries
- Preheat oven to 425°F (220°C).
- Wash and scrub 1 pound of fingerling potatoes. Cut them in half lengthwise if large, or leave small ones whole.
- In a large pot, cover the potatoes with cold salted water (about 1 teaspoon salt). Bring to a boil, then reduce heat and simmer until tender but not falling apart, about 8-10 minutes. Drain well.
- While potatoes cook, melt 1/4 cup (1/2 stick) unsalted butter in a small saucepan over medium-low heat. Add 2 cloves minced garlic and cook for 4-5 minutes, until fragrant.
- Pour the garlic butter onto a large baking sheet. Add the drained potatoes, cut-side down.
- Roast for 15-20 minutes, until deeply golden brown and slightly crispy.
- Flip the potatoes using a spatula and sprinkle with 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and freshly ground black pepper to taste.
- Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
77g
Carbs
12g
