My love for potatoes is well documented as well as my search for an awesome baked fry recipe. I think I *may* have hit on it on Pinterest.
These fries are just so delicious. Besides being easy to make, they are tender on the inside and crisp on the outside. I think they would go with just about any main dish. Even Mr. Meat Eater, who has no love for potatoes, commented on how good they are.
I left out the rosemary because I don’t like it and added a bit more garlic powder because I love it. If you are going to do more than 1 pound of potatoes, you will have to remake the spices for each pound.
Oven Baked Parmesan Fries
1 pound of medium russet potatoes (3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese
Preheat oven to 425º.
Wash and cut potatoes into eighths. Place on a cookie sheet that has been lined with foil and spray with a little Pam so the potatoes won’t stick.
In a small bowl, mix the spices and the Parmesan cheese.
Place all of the cut potatoes (one pound at a time if you are making more) into a gallon size freezer bag, add olive oil and the Parmesan cheese/spice mixture to the bag. Seal the bag and shake until the potatoes are evenly coated. Remember that you will have to make a new spice mixture for each pound of potatoes.
Once potatoes are coated, empty bag onto the prepared cookie sheet and spread in a single layer.
Bake 30-45 minutes or until tender and lightly golden brown. Your baking times may vary due to the amount and size of fries that you make.
Source: Playing with Sugar