Italian-inspired·Side Dish
French Fries ala Assassina
Inspired by the famous charred pasta dish from Italy, these spicy, addictive crinkle-cut fries are coated in a savory tomato-chili glaze and baked until partially charred for an intense Umami flavor.
Prep
10m
Cook
35m
Total
45m
Serves
4
Method
- 01
In a large mixing bowl, combine the tomato paste, olive oil, red chili flakes, cayenne pepper, minced garlic, granulated garlic, black pepper, and a generous pinch of salt. Whisk enthusiastically for about a minute until the mixture is a smooth, emulsified paste.
Watch · 0:26
- 02
Add the frozen crinkle-cut fries to the bowl by hand, ensuring you don't include any ice chunks from the bag. Use a spatula to toss the fries thoroughly until every surface of every fry is evenly coated in the spicy tomato mixture.
Watch · 1:36
- 03
Using a microplane, grate half of the Parmesan cheese over the fries and toss to combine. Repeat with the second half of the cheese, tossing again so the fine cheese particles stick to the wet glaze on the fries.
Watch · 2:19
- 04
Transfer the coated fries onto a baking sheet lined with parchment paper. Use your hands or tongs to spread them out into a single layer, ensuring they are spaced as evenly as possible. Apply one final dusting of freshly grated Parmesan over the top.
Watch · 2:55
- 05
Bake in the center of a preheated 450°F (230°C) oven for 30 to 35 minutes. Cook until the fries are tender on the inside and partially charred and crusty on the outside.
Watch · 3:38
- 06
Remove from the oven and transfer to a serving plate while hot. Finish with a final grating of Parmesan cheese and a sprinkling of freshly chopped Italian parsley. Serve immediately as-is, without dip.
Watch · 4:39
From Chef John
“If you want these to be really great, you have to really grate.”
“You are, after all, the Michael Grady of thinking using frozen fries is shady.”
“These don't need any kind of dip since we've basically seared a sauce right onto the surface.”