French Fries all'Assassina (Assassin’s French Fries)

Efren Murray Sr.

Updated on May 10, 2024

Every once and a while, I’ll get a video suggestion from the corporate overlords. I always appreciate them since they tend to be trendy recipes going viral on social media that I might otherwise miss. Other times they’re personal requests, or they just want my take on a new recipe idea, which is how French Fries all'Assassina was born.

Mr. Michael Grady sent an email inquiring about using the method in our very popular spaghetti all'Assassina video for other foods — like maybe potatoes? My initial reaction was bemused condescension, since how could someone think pieces of potato would do the same thing in the pan as spaghetti? It was ridiculous, but I sent a polite reply saying if I figured it out, I’d let him know.

Well, a few short hours later, after seeing a pile of fries in a TV commercial, it hit me like a ton of bricks. French fries would have the perfect size, shape, and texture to be all'Assassina-ed, and the rest is history. Just make sure you make plenty, and bake them long enough to achieve charred, crusty edges. These were really good, really easy, and dangerously addictive, which is why I really do hope you give them a try soon. Enjoy!

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French Fries all'Assassina (Assassin’s French Fries)

3.6

(13)

white round stoneware plate piled with spicy red crinkle French fries with grated Parmesan

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

Ingredients

3 tablespoons tomato paste
1/4 cup olive oil
3 cloves garlic, finely crushed or minced
1/2 teaspoon granulated garlic
1 1/2 teaspoons red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
16 ounces frozen crinkle cut French fries
2 ounces Parmigiano-Reggiano cheese
1 teaspoon chopped fresh Italian parsley (optional)

Directions

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment.
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.
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.
Toss gently with a spatula until every fry is completely and evenly coated.
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.
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.
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.
Grated additional Parmigiano-Reggiano over fries, sprinkle with chopped parsley, and serve immediately.

John Mitzewich

Nutrition Facts (per serving)

550	Calories
34g	Fat
53g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 550
% Daily Value *
Total Fat 34g	44%
Saturated Fat 7g	34%
Cholesterol 12mg	4%
Sodium 540mg	23%
Total Carbohydrate 53g	19%
Dietary Fiber 5g	18%
Total Sugars 2g
Protein 9g	18%
Vitamin C 9mg	10%
Calcium 152mg	12%
Iron 2mg	9%
Potassium 837mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.