Parmesan Oven Fries
"Another recipe from Cuisine magazine. Delicious. We all know that the crispiest fries will always be deep fried but these come close and the flavor is outstanding."
photo by Lori Mama
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 russet potatoes, cut into 8 wedges each
- 3 tablespoons olive oil, divided
- 2 tablespoons parsley, chopped
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon cayenne pepper
- kosher salt, to taste
directions
- Preheat oven to 475 degrees with a baking sheet inside.
- Combine Parmesan, garlic powder, paprika, cayenne and salt in small bowl.
- Coat potatoe wedges with 1 Tbsp oil in a large bowl, then add Parmesan mixture, tossing to coat. Remove baking sheet from oven and coat with remaining oil.
- Place wedges on the pan and roast until golden, 15 minutes per side. Return fries to bowl and toss with parsley.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We have a winner here! My husband and I really enjoyed this dish. It's so easy too, so I would consider this for a busy night when I don't have a lot ot time to fuss in the kitchen. I poured the garlic powder into the bowl directly without measuring, and it came out with a vengeance so I accidentally ended up adding about double the garlic powder than the recipe calls for....oops! But in the end, we didn't think the extra garlic overpowered the other seasonings. So I think I'll keep to that (doubled) measurement for the garlic powder when I make this dish again. For the potatoes, I used a mix of what I had on had, which was half russets and half Yukon Gold potatoes. The Yukon wedges were moist and done to perfection (i.e., soft but not mushy), while the russet wedges were a little dry and not quite done (still had lots of raw "crunch" to them). They were still just as good, just not thoroughly roasted as we prefer. So I think I'll stick to Yukon Golds for this recipe. Thanks for sharing your recipe, Kerena. It's a definite "keeper" for me that I know I'll make often. -
I really like these, and have made several times. I cut back just a little on the cayenne pepper, but that's just a personal preference. Thank you so much for sharing!
-
Fast, easy, and very yummy. (Mine cooked in about 1/2 the time, maybe because I used convection.) -
So good and super easy! I didn't change a thing, which is hard for me to do. LOL! Thanks! -
Yummy spuds. Didn't change a thing. :)
RECIPE SUBMITTED BY
NannyMarvel
Templeton, 43
<p>I guess it's been awhile since I've updated my info (that's an understatement!). I live on 10 acres outside San Luis Obispo with my hubby and our 6 cats and very large dog. Sam (my icon cat) passed away a few years ago. Bob, the feral cat that is the biggest and clumsiest goofball in the world is still around.? Big Red, an overweight sweetie that was partially tame, especially at mealtime passed a year ago due to a rattlesnake bite and Spook - another feral - pure black with yellow eyes is also still with us. Our little Dash passed away about 6 years ago at 18 months and broke our hearts in the process. There's a picture of her on my Soups & Stews cookbook. Since that time, (4 years ago) we got our beloved Franci (Great Pryrenees/Lab mix) and 2 months ago adopted a litter of kittens - 3 in all.? We have Skipper, Ginger and Marianne.? Who says you can't have a houseful of children and herd cats when you're in your 70s? I love to cook and garden and now that I am semi-retired, I have more time to do both. My husband is a willing guinea pig for my cooking and since he's still among the living, I guess I haven't had too many klunkers. This site is the best thing since sliced bread. All my cookbooks are now on display. I only use 4 and 5 star reviews - why hurt someone's feelings with a mediocre or bad review. Just don't make the dish again.</p>
