September 29, 2012

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!


  • 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)
  • 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.

No comments:

Post a Comment

You want to comment? Awesome! Have at it, rock star.