Lemon risotto

Risotto is so worth the effort.

Sure, all that stirring can be a pain in the you-know-what, but sometimes it's nice to just zone out while completing a kitchen task. (A glass of wine is also required.)

The recipe comes from Giada. Of course, she serves hers in dainty little lemon cups that she makes from scooping out the insides of actual lemons. I'm sure that presentation is FABULOUS for a dinner party or a fancy do, but when it's me and The Husband grubbing, a scoop on a plate is as good as it gets.

Also in typical Giada fashion, marscapone and lemon are key ingredients. It's probably wise to have more than one use for the marscapone that you purchase so that you don't have to throw out the almost-entire now-moldy remnants of a tub wasting away in your fridge after literally using 2 tablespoons of it for ONE dish. (Apologies to all the starving people in the world. Never a fan of throwing out unused food.)

This risotto is super duper delish. It tastes really quite special with the lemon and marscapone. And I'm sure the lemon cup situation is wonderful touch if you can swing it.

Also, a word to the uninformed on risotto: The recipe calls for 2 cups broth, but I heat up more like 3 cups because 2 never seems to be enough. The recipe also calls for diluting the broth with some water. That's a good plan. I feel like measurements in risotto are kind of inaccurate, especially since you can cook it to your preferred level of  creaminess.

Lemon Risotto
By Giada DeLaurentiis

2 cups low-sodium chicken broth

2 tablespoons unsalted butter, plus 1 tablespoon

1 large shallot, diced

1 cup Arborio rice

1/2 cup dry white wine

2 tablespoons grated Parmesan, plus 2 tablespoons

2 tablespoons mascarpone cheese

1/2 a lemon, zested and juiced

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

6 lemons, for serving (optional)

In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

To serve in lemon cups: cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.

For other rockin' risotto recipes please check out:
Basic risotto
Butternut Squash Risotto

The Chicken Finger Conundrum

Chicken Fingers.

Who you foolin? You know your kid loves them.

There’s no need to get all judgy-mom/Jamie Oliver on me. I saw him do the vile gooey pink-chicken-parts-in-a-blender demo on his saving America from our obese disgusting selves program on ABC. I watched it from beginning to end. The entire series. It was fascinating. I think I was prego at the time. Probably stuffing my face with Fruit Loops and cheesesteaks while lying on the couch. Irony, yes?

 And I agree with that crazy British dude in all his lecturing glory.

But, the reality is: My Baby Evan grooves on his chickie.

What do you want from me?

Fortunately, the Jersey Girl has ways in which to rock out breaded chicken in a manner that is not disgusting. Or wrapped up in a pre-cooked Perdue package. Or found in the prepared frozen food section of the grocery. The HORROR!!

Sidenote: I’m not judging you if you feed these things to your kid. Or go the Mickey D’s takeout route. But I do hope you will consider the way shown below. Even me and The Husband eat these chicken fingers. The key to their fabulosity: garlic-infused Greek yogurt. Marinating in this wonder-sauce keeps the tenders so…. Tender.  

And you can make a whole bundle of them and sock them away in the fridge for your day-to-day operation. Or for those moments when you’re all like, “God. I’m exhausted. Calgon, take me away. Where’s my wine? Can I just watch Jersey Housewives? Jesus, kid. You need to eat. AGAIN!”

Shut up. You know you think these unmotherly thoughts.

Since we’re keeping it real, The Jersey Girl tends to order chicken fingers for the Babes quite often when we’re dining out. I’m not proud of this decision, but sometimes you gots to do what you gots to do – and by that I mean prevent screaming from an impatient toddler. The Husband staged an intervention this summer on the matter, so on a lunch outing the Jersey Girl ordered Evan a scrambled egg with cheese, which pretty much went untouched by a restless and annoyed toddler. I know his inner monologue was something like, “WTF? Where’s my chicken, Dad?!!! Chickie. CHICKIE. CHICKIE!!!!!!!”

Evan loves to play peek-a-boo. But, really. Who doesn't?

Rest assured, Evan makes his foodie Mama proud. While his old-standby of chicken fingers and fries (along with blueberries and strawberries brought by moi) often grace his plate in restaurants, he loves to try what me and his Daddy-O are eating, too, because the truth is my offspring eats enough for four people on a daily basis. So, he has the comfort of his familiar chicken while exploring the wonders of new tastes in what we eat. And well, I love that about my very hungry 21-month-old, who lately has been all about teetering and tottering with me in the kitchen with my pots and pans and wooden spoons. He tells me he’s making sauce. Should be delish.

Mmmmm. Chicken fingers. Yes, the salad will probably 

get thrown in your face by a 2-year-old who prefers a side of chips or pretzels.

Homemade Chicken Fingers

1 cup Greek yogurt

1 fat clove of garlic, chopped

1 ½ pounds chicken tenders

¾ cup Italian style bread crumbs

¼ cup grated Parmiggiano Reggiano cheese

Salt and pepper to taste

Olive oil

Line a sturdy baking sheet with foil. Lightly brush with olive oil.

In a medium bowl, combine yogurt and chopped garlic. Place chicken tenders in the yogurt mixture. Marinate for 15-20 minutes. (Don’t marinate for long because the chicken will become tough and stringy. Yuck.)

Preheat oven to 500 degrees Fahrenheit.

In another bowl, combine bread crumbs, cheese and salt and pepper. Stir until well combined. When the chicken is finished marinating, coat each chicken tender in the bread crumb mixture.

Place each tender evenly on the prepared baking sheet. Once all the tenders are breaded and lined up, drizzle each with some olive oil.

Bake in the super hot oven for about 12 minutes.

Enjoy with your hungry little monsters!!

Told Ya So

The true test of culinary greatness is when you can convince someone – in this case the someone is The Husband – that he/she really enjoys consuming an ingredient  - in this case, the ingredient is mushrooms - that he/she mistakenly thinks he doesn’t dig.

God, this husband of mine. Look, I love him with all of my soul. Even when he spills mustard, coffee or some other impossible element to Shout out, scrub out, curse out of his freakin’ million-dollar Ralph Lauren Polo shirts not even an hour – AN HOUR – after The Jersey Girl finishes laundry. Don’t even get me started on the bathroom. And if you must know, yes, he is a snorer.

I know that paragraph was riddled with about 100 husband/wife clichés, but it is SO my reality. What do you want from me?

Meanwhile, my loving better half who moves the earth and the moon and the sun to make my life and that of Baby Evan’s super duper fabulous - (Yes, I’m covering my bootie right now. But The Husband really is awesome despite my griping, pinky swear) – decides to protest the eating of mushrooms. Mushrooms. They’re perfectly harmless. God.

So, what’s your beef with mushrooms, Husband?!

When asked to reveal his inner thoughts on the shroom, The Husband calmly states while swilling his Stella, “You know what it is? It’s the texture.” Then he went on to say something about big mushrooms vs. little mushrooms and that he likes them when they’re in a dish with something else but they shouldn’t be the focus of the dish and he doesn’t like the chewy ones they put in the takeout at the Chinese restaurant….. At this point, as most seasoned wifeys masterfully do, I blocked him out. When he was at a wrap, I informed him that he would be trying stuffed mushrooms with red peppers and scallions, and he would like it.

And……………….

He DID!!!!

In fact, he went back for seconds. AND THIRDS.

God damn, I’m amazing. Well, maybe I’m not that great, but the recipes of Lidia Bastianich are, and I guess really, I should be thanking her.

I strongly believe The Husband was head over heels with this dish due to the above-mentioned sautéed red pepper and scallion. The Husband loves his red peppers and scallions. And beer. And escargot, which is ironic, since the texture of a snail drenched in butter is totally similar to that of many button-sized mushrooms. (The Husband is rolling his eyes right now as he is not a fan of my lectures regarding the similarities between mushrooms and foods he claims to like, or my curseword-laden monologues about how our home is NOT a college dorm and please for the love of God pick up your clothes off the floor, or my subtle reminders that it REALLY is time to bring the mounting pile of castoffs in the spare bedroom to Goodwill. No, really.)

For the record, The Husband is amazing at making the bed, cleaning up the kitchen and tidying up toys. Plus he puts up with me and my questions and my giggles and my worries on a daily basis. So, he really is a saint of sorts. Plus, he rocks out with some fabulous diamond-laden jewels when the time is right i.e, Christmas, birthdays, Labor Day (Just kidding, Husband.) And Evan adores him. And so does The Jersey Girl!!

OK. So below is the recipe. These mushrooms would be fab at a cocktail party. Just stick a toothpick in it. Hee.

There are also some pics of Baby Evan (who is SO not a baby anymore) kicking it at a Phillies game at Citizens Bank Park. The Husband did not understand why I failed to post pics of this event in my last blog entry. And my reason is….. well, I got nothin’.  Maybe I don’t want to remind all of us how bad this year’s team is.

Take it away, Lidia:

Stuffed Mushrooms

From "Lidia's Italian-American Kitchen"

By Lidia Mattichio-Bastianich

24 white or cremini mushrooms

2 Tbsp. extra-virgin olive oil, plus more for the tops of the mushrooms if you like
1/2 cup scallions, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup fine dry bread crumbs
1/2 cup Parmigiano-Reggiano, grated
1/4 cup fresh Italian parsley, chopped
Salt
Freshly ground black pepper
4 Tbsp. unsalted butter, softened
½ cup chicken stock
¼ cup dry white wine, optional

Preheat oven to 425 degrees F. Remove the stems from the mushrooms (set the caps aside), and finely chop them.

Heat 2 Tbsp. olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.

Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley and the sautéed vegetables until thoroughly blended. Season with salt and pepper.  Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.

Using 2 Tbsp. of the butter, grease a 12-by-18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 Tbsp. butter, dot the top of each mushroom with about ¼ tsp. butter. Add the stock, wine if using and remaining 2 Tbsp. parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes.

Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, about 1 to 2 minutes. Spoon the juices over the mushrooms and serve immediately.

Please note: The Jersey Girl did use the optional wine called for in the recipe. She did NOT top each mushroom with a dot of butter, just a drizzle of olive oil. She also did NOT reduce the pan drippings into a sauce.

Hanging with Mommy.

Hanging with Daddy.

Directing Mommy and Daddy.

Checking out the Phanatic.

Taking a break to shout out some letters. 

Evan's obsessed with the alphabet.

Evan loves his Daddy!

That's Just How I Roll

Snickerdoodles are filled with cinnamony goodness. Last week, Evan and I bestowed a tin of these old-timey cookies to two of our most fave old-timers in the whole entire universe: Mommom and Poppop Sacco.

Yes, Evan is blessed with four great grandparents still going strong in their 90s. God bless. Even better, three of his great grandparents live five minutes away right here in H’town while his Great Poppop Ed lives about 30 minutes from our town. Visits bring many smiles to the young and the old, so we love stopping by for a little catching up.

While they say toddlers and seniors need their routines, the Jersey Girl decided to shake things up a bit with my recent visit to Casa di Mommom and Poppop. Oftentimes, Mommom and Poppop get one of my fabulous Sour Cream Coffee Cakes, but this go-around, I thought some Snickerdoodle action was in order. Cinnamon is involved in both treats, so I reasoned, “What’s the worst that could happen?” It’s not like I’m changing Mommom’s program or moving Poppop’s newspaper.

Thankfully, my gambling gal ways paid off: The Snickerdoodles were a hit with the gramps. Mommom, one of my lifelong inspirers of being a fab baker/cook, was fascinated with the perfect circular shape of my Snickerdoodles. She thought for sure that I sliced the dough into exact same-size rounds, meticulously measuring each one, when in fact I rolled the chilled dough into balls and then swished them around in a bowl of cinnamon sugar completely and totally eyeballing the situation. It ain’t rocket science.

Don’t get me wrong: Baking is totally based on rhyme, reason and order. Accuracy is my first, middle and last name when it comes to measuring. But baking also requires a sense of patience and calm and joy, which is why I SO love rocking out with my cake tins and such.  That sense of urgency which takes over our lives during the day-to-day goes out the window when baking.

So next time you feel like you’re going to flip your lid, try baking these puppies:

Snickerdoodles

From “Better Homes and Gardens Cookbook”

Makes 36 cookies

½ cup butter, softened
1 cup granulated sugar

¼ teaspoon baking soda

¼ teaspoon cream of tartar

1 egg

½ teaspoon vanilla

1 ½ cups all-purpose flour

2 tablespoons sugar

1 teaspoon ground cinnamon

In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. 
Roll balls in the sugar-cinnamon mixture to coat. 

Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.


Please note: The Jersey Girl uses extra-large eggs.


Here are links to more of my fave cookie recipes:


Chocolate Thumbprints - These are magnificently awesome!!

Double Chocolate Chip Cookies - These are the William-Sonoma ones. The Nigella ones are AWESOME. I'll have to post them for all y'all.

Ricotta Cookies - A staple at all Jersey Girl Family Functions.

A Simple Kind of Life

I must admit, I was worried that my days and nights would be a bit empty while on my summer break from teaching, but The Jersey Girl was SO wrong, dear readers. SOOOOOOOOOOOO wrong.

If you must know, my break has been action-packed – in a stay-at-home chillin’ out mommy kinda way. I quite love spending all of my moments with my superfly Evan. We’ve been rolling to the playground and the library and his Aunt Michele’s pool to hang with cousins. Then there’s the beach. And last night, he kicked it at Citizens Bank Park to watch the Phillies ACTUALLY pull in a win. (Yeah, right. We were on the Walt Whitman Bridge by the sixth inning, but the Fightin’ Phils did for reals eek out a victory.)

Below is one of my summer experiments: Rosemary and Thyme Chicken Burgers. These babies are simplicity in their purest form, so The Jersey Girl highly recommends that you use really fresh rosemary and thyme. While processed cheese and ketchup (GASP!) can be used to mask a lowly burger’s flaws, this burger needs nothing more than the best and freshest ingredients you can find.

Rosemary and Thyme Chicken Burgers

3 servings

1 pound ground chicken

1 tsp. fresh rosemary, finely chopped

1 tsp. fresh thyme, finely chopped

3 garlic cloves, minced

¼ cup extra virgin olive oil

Salt and pepper to taste

Shredded mozzarella

In a medium bowl, combine ground chicken, rosemary, thyme, garlic, olive oil, salt and pepper. Lightly mix with hands until well combined.

Cover bowl and refrigerate for at least an hour.

When ready to cook, preheat a grill pan over medium-high heat.

Form the mixture into three patties.

Grill one side for seven minutes. Flip burgers. Grill other side for five minutes. Top with mozzarella cheese. Cover with a large lid or a piece of aluminum foil. Grill for 2 more minutes.

Serve on your favorite roll or bun! We topped ours with fresh arugula.

Mission Not Really Accomplished

Repeat after me:

I will eat my vegetables.

I will eat my vegetables.

I will eat my vegetables.

My go with hypnosis has not brought about any desired success when trying to convince Baby Evan that yumminess can be found within his carrots, spinach and broccoli.

So, it’s time for a covert operation: Zucchini Pancakes.

Yes, a zucchini pancake has the appearance of a golden buttery griddled masterpiece of deliciousness, but best of all within its secret confines are shreds of (drumroll please) zucchini.

The recipe I used is the Barefoot Contessa’s. I added ¼ cup parmigiano-reggiano cheese to the zucchini mixture because the comments on the Food Network Web site indicated that the pancakes are bland. Eek. I didn’t think the dish was lacking in flavor, per se, but I do think the pancakes would be a fab vehicle for a goat cheese or sour cream topping of sorts. I actually thought smoked salmon would taste good on them. Is that weird?

The recipe advises you to shred the zucchini with a hand grater. But isn’t this the sort of thing for which a food processor with grating attachment was intended?

Hell, yes.

My zucchini was grated in 20 seconds flat.

I mixed the strands of summery green zucchini with the other ingredients using my bare hands. I thought that would be easier to do than messing with a utensil.

My mixture did get a little watery by the time I cooked the pancakes on my griddle due to the fact that I was doing about five things at the same time. Story of my life. Just drain the extra water out of the bowl. And add another tablespoon or so of flour.

I cooked mine on a griddle rather than a saute pan. That way I could get it all done in one batch. 

These were a hit with The Jersey Girl and Mister Jersey Girl aka The Husband.

As for Baby Evan –  His pancake hit the floor with the quickness. Good thing my experience as a journalist and a musician has prepped me for constant rejection.

Well, at least the Babes is thriving on blueberries, strawberries and bananas. And applesauce. Sometimes. Honestly, my greatest accomplishment this week is that he’s happily eaten raw red bell pepper strips two days in a row. Woo-hoo!

Zucchini Pancakes

From “Barefoot Contessa at Home”

By Ina Garten

2 medium zucchini (about 3/4 pound)

2 tablespoons grated red onion

2 extra-large eggs, lightly beaten

6 to 8 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Unsalted butter and vegetable oil


Preheat the oven to 300 degrees F.


Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Please note: The Jersey Girl added ¼ cup of grated parmigiano-reggiano cheese to the zucchini mixture.

I'm Going Hungry

Now that I’m on teaching hiatus, the Jersey Girl is actually available at normal people din din time.

From September through May, my baby momma day goes like this: Wakeup and entertain Baby Evan until my workday kicks off at 2 p.m. (when the bambino gets dropped off at his baby-sitting destination for the evening) and usually goes until 8:30 p.m., at which time Baby Evan wants his Momma and he wants his Momma NOW, along with a sippy of milk, a bowl of cookies and some vroom-vrooms (cars) or a ball. Then it’s off for teeth-brushing, diaper-changing, book reading (A minimum of three. Evan is very literary.) and nanni time aka baby’s bootie is in the crib with Mr. Teddy while Mozart and a humidifier lull him to sleep.

Then, and only then, does the Jersey Girl get to chow down. But, if we’re being honest here, I’m most likely washing up some yuckiness, putting away toys or getting in my happy clothes first. 

OCD totally trumps hunger.

And then, more often than not, exhaustion beats out the actual act of putting food into the mouth.

Needless to say, (and please do not throw tomatoes at me. I mean, who wants to waste a perfectly good piece of produce on a pathetically occasional blogger?) my weight currently is close to nothing. Honestly. I don’t think I’ve ever been at this weight ever. Well, except for the few years I was a shoe sales gal by day at Macy’s and a bleary-eyed newspaper copy editor/page designer by night. Working 18 hours a day, while not recommended, will completely help you shed some lbs. It will also drive you insane.

The positive I’m extracting from my uber skinny girliness: Instant excuse to go shopping.

Yay!

And I get to groove on some Oven Fries from “Tyler’s Ultimate.”  The potato wedges are baked until crisp and golden, then they are topped with parmigiano-reggiano cheese and parsley. Total yum yums. And I SO don’t feel guilty. (Oh, who am I kidding? The Jersey Girl NEVER experiences guilty “what have I dones?” when it comes to the foods I eat. What’s the point?)

In addition, a pancetta-sauced chicken is decadently amazing. Lemon juice and red wine vinegar give the sauce a tangy punch, while fresh parsley adds a burst of color. Love it. The recipe is a part of Giada De Laurentiis’ Chicken and Shrimp Pancetta Chimichurri recipe. I did not cook the shrimp on the night I made the dish, but I am providing you the full recipe for both chicken and shrimp. I served the chicken and potatoes with some sauteed spinach. 

Chicken and Shrimp Pancetta Chimichurri

From "Giada at Home"

By Giada De Laurentiis

For Chicken and Shrimp:

6 (6-ounce) boneless and skinless chicken breast halves

1 pound jumbo shrimp, peeled and deveined

2 tablespoons dried oregano

Salt and freshly ground black pepper

Olive oil, for drizzling

For Chimichurri:

2 tablespoons olive oil

8 ounces pancetta, cut into 1/4-inch cubes

3 cloves garlic

1 cup packed fresh parsley 

1/2 cup fresh oregano leaves or 2 tablespoons dried

1/3 cup red wine vinegar

1 cup extra-virgin olive oil

3 tablespoons lemon juice

Salt and freshly ground black pepper

Preheat a grill pan or preheat a gas or charcoal grill.

Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.

In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, olive oil and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.

Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

Oven Fries

From “Tyler’s Ultimate”

By Tyler Florence

2 russet potatoes cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges

1/4 cup extra-virgin olive oil

Salt

2 tablespoons chopped parsley leaves

1/4 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. 

Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.