Baked Parmesan Seasoned Fries

I found this recipe from Playing With Sugar via Pinterest! I make these once a week with these herbed chicken nuggets and they are soo yummy (and super easy too). Here’s what you need:

  • 1 pound of medium russet potatoes (I use one large russet potato, which is enough for 2 people)
  • 1 1/2 TBSP of Extra Virgin Olive Oil (I found just 1 to be enough)
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Oregano
  • 1/8 tsp Dried Rosemary
  • 1/4 tsp of Garlic Powder
  • 1/4 tsp of Old Bay Seasoning (I use seasoned salt)
  • 2 TBSP of Kraft Parmesan Style Grated Cheese (I only use 1 to cut down on the cheese)

  • Preheat oven to 425.
  • Wash and cut potato(es) into strips, I like mine thinner but you can cut them however you like.
  • Place on a cookie sheet that has been lined with foil and lightly grease foil.
  • Mix all of the spices and the Parmesan cheese in a small bowl.
  • Place the sliced potatoes into a freezer bag or container, add olive oil and the Parmesan cheese/spice mixture to the bag.
  • Seal the bag/container and shake until the potatoes are evenly coated.
  • Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
  • Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). Since I cut mine thin and like them pretty crispy, I bake them around 30-35 minutes…any longer and they will burn. If you cut them thicker, you can probably cook them longer.

Enjoy! 🙂