Oven-Roasted Parmesan French Fries Recipe

April 6, 2008 | 1 Comment

french_fries.jpg

While hanging out with a pregnant pal last week, I listened as she lamented her undeniable craving for French fries. Since I’m not pregnant and STILL have a fierce desire for decadently golden and naughty deep-fried potato strips I could totally empathize. But even better, I could offer a healthier alternative: These Parmesan-kissed, delightfully crispy, oven-roasted potatoes are almost as satisfying as their fryer-immersed friends–especially when dipped into your favorite condiment. After all, what are French fries but gorgeously crisp and greasy vehicles for ketchup, aioli, or gravy? Make these to satisfy your fries craving and you’ll feel a little less guilty when you reach for seconds. Oh! And if you’re a traditionalist, skip the cheese, as I did pictured above.

Oven-Roasted Parmesan French Fries
Serves 2 to 4 as a side dish

4 large unpeeled russet potatoes, washed, dried, and sliced into 1/2-inch strips
2 tablespoons canola oil
1 teaspoon salt
3 tablespoons finely grated Parmesan cheese.

Line a baking sheet with parchment paper. Preheat the oven to 450°F. In a large bowl toss the potato strips in oil until well coated. Sprinkle potato wedges generously with salt and spread in single layer on the parchment-lined baking sheet. Roast for 15 minutes turn strips, and roast until browned and crisp. Remove from the oven, toss in a bowl with Parmesan cheese, cool slightly and serve hot or room temperature.

Filed Under Recipes | Posted by Erika Lenkert

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One Response to “Oven-Roasted Parmesan French Fries Recipe”

  1. Best recipes from around the web » Oven-Roasted Parmesan French Fries Recipe on April 6th, 2008 3:37 pm

    [...] Erika Lenkert wrote a fantastic post today on “Oven-Roasted Parmesan French Fries Recipe”Here’s ONLY a quick extractfrench_fries.jpg. While hanging out with a pregnant pal last week, I listened as she lamented her undeniable craving for French fries. Since I’m not pregnant and STILL have a fierce desire for decadently golden and naughty deep-fried … [...]

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