This is a terrific baked french fry recipe that will go well with your sandwiches, burgers, and more! I tried to slice them as thinly as possible to make sure I would get some crispy edges without having to bake them for an excessively long period of time. As it was, I got about 12-16 french fries per medium sized potato, and baked them for about 50 minutes and most were fairly crispy, though there were still plenty of softer pieces in the mix too.
I baked on a grease-sprayed foil lined tray and found they were still sticking, so moved them directly to the baking sheet with a little more spray after the first 30 minutes, and they finished up nicely without any additional sticking. I loved the blend of Parmesan and herbs in this one - I thought the flavor was great!
Oven Baked Parmesan Seasoned Fries slightly adapted from Playing with Sugar
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
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
2 TBSP of Kraft Parmesan Style Grated Cheese
- Preheat oven to 425.
- Wash and cut potatoes into thin strips (I got around 12-16 fries per medium potato).
- Place on a well greased cookie sheet. (You can use greased foil as well - I tried sprayed foil and mine still stuck some.)
- Mix oil, spices, and the Parmesan cheese in a large Tupperware or bowl.
- Place all of the potatoes in with the Parmesan cheese/spice mixture and use a spatula or large spoon to stir gently until all of the potatoes are well coated with the mixture.
- Once thoroughly coated dump the fries onto the prepared cookie sheet and spread in a single layer, use your spatula to scrape out any Parmesan/spice mixture from the container and spread over the top of the fries.
- Bake 45-60 minutes or until tender and golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). I cut mine fairly thin and they needed about 45-50 minutes to get most of them crisp.