Ingredients

• 3 tablespoons tomato paste
• 0.25 cups olive oil
• 3 cloves garlic , finely crushed or minced
• 0.5 teaspoons granulated garlic
• 1.5 teaspoons red pepper flakes
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons ground black pepper
• 0.13 teaspoons kosher salt
• 16 ounces rench fries
• 2 ounces armigiano-Reggiano cheese
• 1 teaspoon talian parsley , optional

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment.
2. 2 Add tomato paste, olive oil, crushed garlic, granulated garlic, red pepper flakes, cayenne, black pepper, and salt to a large mixing bowl, and whisk thoroughly to combine.
3. 3 Add the fries in using your hands, a few at a time; make sure fries are all separated, and no ice goes into the bowl.
4. 4 Toss gently with a spatula until every fry is completely and evenly coated.
5. 5 Use a microplane or other very fine grater to grate a dusting of Parmigiano-Reggiano over the top of the fries. Toss with spatula until evenly mixed in, and then repeat for a total of 2 grated cheese additions.
6. 6 Transfer fries to the prepared baking sheet in a single, even layer; space out as evenly as possible. Grate Parmigiano-Reggiano over the top until every fry is covered.
7. 7 Bake in the preheated oven until the fries are very well browned, charred in spots, and the edges of the fries have crisped up, 30 to 35 minutes. Depending on the size and shape of your frozen fries, you may need to bake longer, but start checking at 30 minutes.
8. 8 Grated additional Parmigiano-Reggiano over fries, sprinkle with chopped parsley, and serve immediately.

Nutrition per serving