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Preparation time
20 minutes
Total time:
1 hour
Serves
4
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Ingredients
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4 lb (1.8 kg) russet potatoes, unpeeled, scrubbed clean
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⅓ cup (75 ml) olive oil
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2 tsp dried oregano
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1 tsp garlic powder
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½ tsp red pepper flakes
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1 red bell pepper, diced
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9 oz (250 g) cheese curds
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1 jar (600 ml) Classico Di Bologna Bolognaise pasta sauce, hot
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3 tbsp fresh Parmesan cheese, finely grated
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2 tbsp parsley leaves, finely chopped
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Directions
- With one rack in the upper third and another rack in the lower third, preheat the oven to 450°F (230°C).
- On a work surface, cut the potatoes into large fries about ¾ inch (2 cm) thick. Place the potato wedges in a large bowl of cold water and let soak for 5 minutes. Drain and rinse the potatoes. Pat very dry on a clean dishcloth.
- In the same large bowl, toss the potato fries with the oil, oregano, garlic powder and red pepper flakes. Season with salt and pepper. Spread the potatoes out on two non-stick or parchment paper-lined baking sheets.
- Bake for 25 minutes. Remove the baking sheets from the oven. Add the bell pepper to the potatoes and mix well. Rotate the position of the baking sheets in the oven and continue to bake for 15 minutes, until the potatoes are nicely browned.
- Divide the potato mixture among four plates. Top with the cheese curds. Cover with the hot pasta sauce. Sprinkle with the Parmesan and parsley. Serve immediately.
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