Parmesan and Herb Baked French Fries

These homemade fries are amazing, and only took me a couple tries to find the tricks to making them really well.  For me, the trick was using my mandolin slicer instead of cutting the potatoes into wedges by hand.  I really liked the size and how well they cooked at the smaller size.  Love love love em!

Ingredients

• 1 lb of potatoes (I used 2 large Idaho potatoes)
• 1 1/2 tablespoons extra virgin olive oil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Old Bay seasoning
• 1/8 teaspoon rosemary
• 2 tablespoons grated Parmesan cheese (store bought; freshly grated doesn't have the right texture)

Directions

• Preheat oven to 425 degrees.
• Wash and peel potatoes.  Cut into fries using a mandolin slicer on the larger julienne setting.
• Mix the herbs and Parmesan cheese in a small bowl.
• Put the potatoes, olive oil, and herb mixture in a gallon-sized freezer bag.  Leave air inside when you seal the bag, so there is room for the ingredients to move around.
• Shake the bag to evenly coat all of the potatoes.
• Spray a large rimmed cookie sheet with nonstick spray.
• Dump the potatoes onto the cookie sheet and arrange in a single layer.
• Bake 30-45 minutes or until tender and golden brown.  Stir the fries with a spatula halfway through cooking time so they don't stick to the sheet.