Administrativia

• 5 russet potatoes
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan

Preheat the oven to 400°F.

Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily (cooked about 3/4 of the way through -- be careful not to overcook).

Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown.

When brown, sprinkle with Parmesan and garlic. Continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool slightly before serving.