Prep 10 mins
Cook 20 mins
One of the great things about making your own fries (in addition to being much less fattening than those you eat out) is that you can tailor them to your preference using herbs and seasonings. Feeling like some garlic fries today? Simply sprinkle them with some garlic, salt (or garlic salt) and a touch of parsley. Add some Parmesan and crushed red pepper flakes and you have these Italian fries. Lake spicy Cajun fries? Hit them up with some Cajun seasoning. Or sprinkle them with some fresh garlic and rosemary and you'll be in for a different treat. The important think to remember is that you need only a touch of olive oil to create the perfect fries. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook.
- 1 medium baking potato, peeled and cut into sticks about 1/2 inch thick
- 1⁄2 teaspoon extra virgin olive oil
- 1 1⁄2 teaspoons grated reduced-fat parmesan cheese
- 1⁄2 teaspoon finely chopped fresh flat-leaf parsley
- 1⁄8 teaspoon garlic powder
- 1⁄2 teaspoon crushed red pepper flakes
- Preheat the oven to 400°F.
- Line a medium nonstick baking sheet with parchment paper or Reynolds Release foil.
- Toss the potato sticks with the olive oil, Parmesan, parsley, garlic, red pepper flakes and salt to taste. Place them in a single layer, not touching, on the prepared baking sheet. Bake for 8 minutes, flip them, and bake for another 10 to 12 minutes, or until the potatoes are tender on the inside and have some browned spots on them, but are not completely browned. Serve immediately.
Simple, easy delicious and low fat.....What more could you ask for?
These were wonderful and loved the added cheese, although I did not use the chille, we still enjoyed these so much.
Thanks Craft Lady for another wonderful recipe to make.
The crushed red pepper, garlic and parmesan turn these nice healthy fries in to a true taste delight. Thanks so much for the post.
Made for 4, made no adjustments..Taste like regular fries, real nice fries for being low-fat. All enjoyed last night. Made for Best of Cookbook tag 2011.