Herbed Parmesan Oven Fries

Submitted by nemokitty

"This comes from the cookbook Great Taste-Low Fat Vegetables."

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 1⁄2 lbs baking potatoes, peeled
• 1⁄3 cup parmesan cheese, grated
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon dried rosemary
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon salt

directions

1. 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.
2. 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.
3. 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.
4. Place the fries on a platter, sprinkle with salt and serve.

Reviews

[WiGal]

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.

 

[oceansdust]

These were great. I didn't have rosemary so I used parsley instead and used olive oil to coat the fries.

 

[Boomette]

So yummy. We all enjoyed these fries. I omitted the rosemary. Thanks Nemokitty :) Made for 123 hit wonders

 

[Sharon123]

I love roasted potatoes and this was yummy! I halved the recipe and enjoyed this for lunch. Thanks! Made for Newest Zaar Tag game.

 

[CHEF GRPA]

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!