These oven fries are so delicious! They're crispy, flavorful, and the perfect accompaniment to any main dish. With so few ingredients, they are so easy to whip up on a weeknight. You don't even have to peel the potatoes! Once they're in the oven, you can concentrate on making the rest of the meal. The original recipe served 4, so I cut it in half. You can easily scale up depending on how many you're serving.
Looking for ideas for what to serve with these? How about a Guacamole Turkey Burger or a Pepper Jack Stuffed Turkey Burger?!
Garlic Parmesan Oven Fries
1 large russet potato, scrubbed and dried
2 Tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 garlic clove, minced
2 Tablespoons grated Parmigiano-Reggiano cheese
1 teaspoon dried parsley (or 1 Tablespoon chopped fresh flat leaf)
1. Preheat oven to 425F.
2. Cut the potatoes in half lengthwise. Then cut the halves lengthwise into fourths to make 8 wedges (depending on the size of your potato, you may wish to make more wedges).
3. Toss the potatoes with the olive oil, salt, and minced garlic in a large bowl. Place onto a metal baking sheet (I lined mine with aluminum foil sprayed with cooking spray). Spread into a single layer
4. Roast the potatoes for 30 - 35 minutes, until cooked through, brown, and crispy. Don't shake or turn the fries while they're cooking. The longer they sit in contact with the metal baking sheet, the crisper they get. *My garlic burned a little, probably because of my oven, so keep a close watch on them towards the end.
5. Toss the fries in a big bowl with the cheese and parsley, and serve hot.
Source: Joelen's Culinary Adventures, originally from Tyler Florence