- 6 or 7 idaho potatoes, peeled and sliced into 1/3-inch-thick french fry-style strips, soaked in cold water
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1 tablespoon dried italian herbs or some combo of dried oregano, thyme, marjoram, and basil
- 2 cups freshly grated romano cheese
- 1/4 cup parsley leaves, finely chopped
- 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
- Coarse salt and freshly ground black pepper
- 1. Preheat the oven to 400 degrees.
- 2. Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
- 3. Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans. Watch: How to Cook with Martha: How to Juice Citrus
- 4. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.