Garlic Parmesan Oven Fries

This is my March submission for Reeni's Side Dish Showdown. This month's theme is Anything Goes.

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

Serves 2

Ingredients:

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)

Directions:

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