Herbed Parmesan Oven Fries

"This comes from the cookbook Great Taste-Low Fat Vegetables."
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by WiGal photo by WiGal
photo by Boomette photo by Boomette
photo by teresas photo by teresas
Ready In:




  • Preheat the oven to 400 degrees. Cut the potatoes lengthwise into 1/4 inch thick slices, then cut the slices lengthwise into 1/4 inch wide sticks.
  • Place the potatoes in a large bowl, lightly spray with nonstick cooking spray and toss to coat. Add the Parmesan, oregano, rosemary and pepper and toss again.
  • Transfer the potatoes to 2 baking sheets, lined with parchment paper, and bake for 40 minutes, turning every 12 minutes or till the potatoes are brown and crisp.
  • Place the fries on a platter, sprinkle with salt and serve.

Questions & Replies

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  1. DH and I love food like this! Crisp, tasty, and not oily. Had this with meatloaf, recipe#302906, and for dessert recipe#390000. Thanks nemokitty for sharing.
  2. These were great. I didn't have rosemary so I used parsley instead and used olive oil to coat the fries.
  3. So yummy. We all enjoyed these fries. I omitted the rosemary. Thanks Nemokitty :) Made for 123 hit wonders
  4. I love roasted potatoes and this was yummy! I halved the recipe and enjoyed this for lunch. Thanks! Made for Newest Zaar Tag game.
  5. I use my french fry cutter to cut the potatoes. I don't even measure the spices anymore. I bake them at 400*F., for 15 min, then flip and bake for another 15 on the other side. However, I like my fries less on the crispy side, also using the french fry cutter makes all the fries about the same size for uniform cooking. It made a great side to my scrambled eggs and bacon this morning! Thank You! tag game 2013 UPDATE:8-26-13: I shake the potatoes and seasonings in a plastic bag with the oil so it is all well coated, then pour out onto a baking sheet layered with parchment. This makes the taters bake up great with NO sticking!



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