• 4 Russet Potato, cut into fries
  • 2 Sweet Potatoes, cut into fries
  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • 2 tbsp Sage Leaves, chopped
  • 1/2 tsp Paprika
  • 1/2 tsp Cento Coarse Sicilian Sea Salt
  • 1/2 tsp Cento Garlic Powder
  • 1/2 tsp Cento Ground Black Pepper
  • 1/2 cup Parmesan Cheese
  • 2 Fresh Basil Leaves, julienne cut
  • Balsamic Ketchup


Preheat oven to 425F. Wash raw potatoes and slice into long fry shapes. In a large bowl, let fries soak in water for 30-45 minutes, then dry on a paper towel. Put dry potato slices into a large mixing bowl and coat with olive oil. Add in sage, paprika, salt, pepper and garlic powder, mixing until fries are evenly coated. Layer fries onto a nonstick baking sheet, do not overlap. Bake for 25 minutes, then turn and bake an additional 25 minutes or until crispy. Remove from oven and toss with parmesan cheese, then finish with a drizzle of olive oil and fresh basil. Serve with Cento Balsamic Ketchup for added flavor. Serves 4.

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