I love potatoes. I am talking deep love - way more than like. I don't know if I have ever met a potato that I haven't liked, and I KNOW I haven't met one that I refused to eat. Because of my deep love, I consider myself a critic of french fries. I could eat them by the basket full, no, by the bucket! I know I am painting an amazing mental picture of myself right now, we better move on.
Since french fries are not one of the suggested food groups, I try to health them up whenever I can. I don't know if I even want to admit to the number of oven fry recipes I have attempted. Let's just say, it's a pretty high number - and none have given me the same yum-eat-every-last-bite feeling that REAL french fries give me....until I found this one.
I don't know if I should say I love playwithsugar.com but well, I love her for this. This recipe give me the yum-eat-every-last-bite feeling. Yes, I said it and don't make fun of me, you know the feeling I'm talking about.
These really don't take any time to make at all and REALLY are worth it. Seriously, worth the five minute effort. I would go as far as to say they would be worth double that. Have you picked up on the fact that I liked these fries yet? This picture makes me want them all over again.
This is how you'll make them (and you will make them):
Adapted from Playing with Sugar
Oven Baked Parmesan Fries
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/4 tsp Dried Rosemary1/4 tsp of Garlic Powder
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/4 tsp Dried Rosemary1/4 tsp of Garlic Powder
1/4 tsp Onion Powder
3 TBSP Parmesan Grated Cheese (I used fresh, but you could use Kraft style if you wanted)
3 TBSP Parmesan Grated Cheese (I used fresh, but you could use Kraft style if you wanted)
~Preheat oven to 425.
~Wash, peel and cut potatoes into long fries (thinner is better)
~Line a full sized cookie sheet with foil (I sprayed it with non-stick cooking spray but you could lightly grease the top of the foil with extra virgin olive oil).
~Mix all of the spices and the parmesan cheese in a small bowl.
~Place the potatoes 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.
~Dump the coated potatoes onto the foil lined cookie sheet.
~Bake 30-40 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them).
~Wash, peel and cut potatoes into long fries (thinner is better)
~Line a full sized cookie sheet with foil (I sprayed it with non-stick cooking spray but you could lightly grease the top of the foil with extra virgin olive oil).
~Mix all of the spices and the parmesan cheese in a small bowl.
~Place the potatoes 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.
~Dump the coated potatoes onto the foil lined cookie sheet.
~Bake 30-40 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them).
Really easy right? I got a phone call in the middle of cooking so I didn't do a thing to them; turn thm, toss them, stir them or even touch them for a full 35 minutes and they were great. If you feel compelled to mess with them though, go ahead and let me know how it works!
Here's another picture for you, just to make sure you try them!! Go find a potato!
